INGREDIENTS
Salsa Cruda (recipe)
1
can (about 15 ounces) black beans, rinsed and drained
1/4
cup all-purpose flour
1/4
cup chopped fresh cilantro
2
tablespoons plain fat-free yogurt
1
tablespoon chili powder
2
cloves garlic, minced
Nonstick cooking spray
PREPARATION:
- Prepare Salsa Cruda; set aside. Place beans in medium bowl; mash with fork or potato masher until almost smooth, leaving some beans in larger pieces. Stir in flour, cilantro, yogurt, chili powder and garlic.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. For each cake, drop 2 heaping tablespoonfuls bean mixture onto bottom of skillet; flatten to form cake. Cook 6 to 8 minutes or until lightly browned, turning once. Serve with Salsa Cruda. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
2 bean cakes with 1/4 cup Salsa Cruda
Sodium
415 mg
Protein
11 g
Fiber
8 g
Carbohydrate
30 g
Cholesterol
<1 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
9 %
Calories
145
DIETARY EXCHANGE:
Starch
2
