Best Southwestern Black Bean Cakes With Guacamole Recipes

SOUTHWESTERN BLACK BEAN CAKES WITH GUACAMOLE

Steps:

• 1. For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with salt and black pepper. Cover surface with plastic wrap and refrigerate until ready to serve.
• 2. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.
• 3. Place cilantro and garlic in the food processor bowl or blender container. Cover and process or blend until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container.
• 4. Add bean mixture to bread crumbs. Add egg; mix well. Shape into four 1/2-inch-thick patties. Lightly grease the rack of an uncovered grill. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling. To serve, top the patties with guacamole and tomato.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

SOUTHWESTERN BEAN PATTIES

Steps:

• In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.