Yummy Weekend !

Southwestern Black Bean Cakes with Guacamole

 

These spicy black bean cakes are meatless finger foods filling enough to make a main course. Vegetarians and carnivores alike are sure to love these grilled Southwestern patties spiced with chipotle peppers in adobo sauce. Serve with guacamole (instructions included), chopped tomato, tortilla chips, and orange wedges for a complete and colorful meal.
This is my top idea for dinner in the weekend. What about you?

ingredients

• 2 slices whole wheat bread, torn
• 3 tablespoons fresh cilantro
• 2 cloves garlic
• 1 15-ounce can black beans, rinsed and drained
• 1 7-ounce can chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1 egg
• 1/2 of a medium avocado, seeded and peeled
• 1 tablespoon lime juice
• 1 small plum tomato
• Purchased baked tortilla chips (optional)
• Orange wedges (optional)

directions

1. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Place cilantro and garlic in the food processor bowl or blender container; cover and process or blend until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin. Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from sides. Add mixture to bread crumbs in bowl. Add egg; mix well and shape into four 1/2-inch-thick patties.
2. Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until patties are heated through, turning once.
3. Meanwhile, for guacamole, in small bowl mash avocado. Stir in lime juice. Season with salt and pepper. Serve patties with guacamole and tomato.
4. If desired, for burger baskets, place the bean cakes on a bed of purchased baked tortilla chips in a lined basket or bowl and garnish with orange wedges. Makes 4 servings.
5. Make-Ahead Tip: Up to 24 hours in advance, prepare guacamole, cover, and refrigerate.

recipe source
BHG.com