Zesty Chipotle Black Bean Cakes
I’ve got one more Super Bowl recipe to share with you before the Big Game. Yesterday, I posted a crowd pleasing but not so healthy recipe. Today, I’m sharing something that’s very figure friendly but still tastes amazing!
Not everyone wants to go to a Super Bowl party and feel like they’ve gained 10 pounds in 4 hours. All of the little snacks add up – chips, dips, wings, sliders, sweets – it’s easy to see why people love eating during the Super Bowl so much.
I came up with Zesty Chipotle Black Bean Cakes as a healthy appetizer for all of you to try. If you’re thinking, “Meghan, will everyone like this?” I’d answer, “Yes! Of course!!” All of my healthy recipes are graded very carefully by my best critic, My Husband. This is how our taste session went last evening…
Me: So what do you think?
Jim: It’s really good.
Me: It’s not girly good, right?? Like, boys would eat it?
Jim: Yeah, it’s spicy and smoky. Doesn’t taste super healthy. I like it.
Me: Sooo, would you say you like it like it?
Jim: (growing annoyed with me) I’d never say “like it like it” to anything but it’s very good and I’d eat it again.
So there you have it. It’s not some healthy girly appetizer which will go untouched at your Super Bowl Party. My hubby hit it right on the head. Zesty Chipotle Black Bean Cakes are spicy & smokey. Lime juice and cilantro gives the cake some fresh zest. And topping each cake with guacamole & tomatoes not only looks great, but it adds a creamy texture.
These zesty cakes can be prepared a day of time and stored in an airtight container in the fridge. Form the cakes the day of and bake. Top with gauc when the party starts.
Happy Super Bowl Guilt Free eating!
Zesty Chipotle Black Bean Cakes, makes 8 cakes
- 1-2 cup panko bread crumbs
- 1/4 cup cilantro
- 2 garlic cloves
- 3 green onions, chopped
- 1/2 red pepper, chopped
- 1 (15 oz) can black beans, rinsed & drained
- 2 tbsp chipotle sauce (or 1 chipotle pepper in adobo sauce)
- 1 lime, halved
- 1 egg
- 2 roma tomatoes, diced
- Pre-heat oven to 350 degrees. Line a baking sheet with foil covered in cooking spray.
- In large bowl, add 1 cup of panko bread crumbs. Set aside.
- In your blender or food processor, add cilantro, garlic, green onions and red pepper. Blend until finely chopped. Add black beans, chipotle sauce and juice from 1/2 of the lime. Blend until beans are coarsely chopped. (There still will be some chunks and that’s ok. You don’t want a complete paste.)
- Add bean mixture to panko. Add egg and mix with your hands. Add additional panko if needed. You don’t want too much liquid. Scoop about 1/4 cup of bean mixture to make cakes. Place on baking sheet. Spray the top of cakes with cooking spray. Cook for 10 minutes, flip the cakes and cook for another 10 minutes.
- Top cakes with guacamole and tomatoes. Cut the rest of the lime into wedges. Use as garnish or drizzles over cakes. Serve warm.
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