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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 Cheesecake with Salsa

Source: dLife

A savory black bean and herb cheesecake.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	176.7

Total Carbs	22.5 g

Dietary Fiber	2.8 g

Sugars	2.6 g

Total Fat	4.2 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	249.7 mg

Protein	13.0 g

Sodium	609.9 mg

Dietary Exchanges 4.2 Fat, 0.5 Vegetables, 1.1 Starch, 0.8 Lean Meat

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

4.0
4 each Tortilla, flour 24.0
24 oz fat free cream cheese 1.5
1 1/2 cup liquid egg substitute 15.0
15 oz low sodium canned black beans 0.5
0 1/2 each whole jalapeno pepper 2.0
2 tbsp fresh chopped onion 2.0
2 each medium garlic cloves 2.0
2 tsp Worcestershire sauce 2.0
2 tsp ground cumin 0.5
0 1/2 tsp ground oregano 0.5
0 1/2 tsp chili powder 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp ground cayenne (red pepper) 1.0
1 each cooking spray 1.0
1 cup Salsa

Directions

Preheat oven to 300 degrees F.
Arrange tortillas in a 9-inch, greased springform pan to form a crust.
Using an electric mixer, beat cream cheese until fluffy; beat in egg substitute. Stir in beans, chili, onion, garlic, Worcestershire sauce, cumin, oregano, chili powder, salt, and cayenne pepper.
Spoon mixture into springform pan. Bake 1 3/4 to 2 hour, or until the mixture sets. Let cool and chill overnight.
Coat a frying pan with cooking spray and heat over medium heat. Cook wedges of cheesecake over medium-low heat until both sides are golden. Serve with salsa on the side.