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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Black Bean Cakes

Source: dLife

Garlic and cumin give these bean cakes a bold flavor.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	51.9

Total Carbs	7.9 g

Dietary Fiber	1.8 g

Sugars	1.9 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	117.4 mg

Protein	2.0 g

Sodium	206.1 mg

Dietary Exchanges 1.5 Fat, 0.3 Vegetables, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup low sodium canned black beans 2.0
2 tbsp unsalted tomato paste 2.0
2 each medium garlic cloves 1.5
1 1/2 tsp ground cumin 0.25
0 1/4 tsp salt 2.0
2 tbsp bread crumbs 0.5
0 1/2 tsp black pepper 1.0
1 each olive oil cooking spray 2.0
2 tsp extra virgin olive oil 0.25
0 1/4 cup Salsa 0.25
0 1/4 cup Sour Cream, nonfat 1.0
1 tbsp fresh cilantro

Directions

To prepare, combine the black beans, tomato paste, garlic, 1/2 teaspoon cumin, and salt in a large bowl and mash with a fork. Divide mixture evenly into 8 balls and set aside.
Combine the breadcrumbs, pepper and remaining 1 teaspoon cumin in a shallow dish. Roll balls in crumb mixtures. Shape into 1/2-inch-thick patties.
Coat a large nonstick skillet with cooking spray, add oil. Place over medium-high heat until hot. Add patties, cook 2 minutes on each side or until lightly browned.
To serve, place 1 bean cake on each of 8 individual serving plates. Top each with 1 1/2 teaspoons salsa and 1 1/2 teaspoons sour cream. Garnish with cilantro (optional).