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<\/a>\n Black Bean Cakes<\/strong>
\n<\/span>olive oil
\n1 small onion, cut into small dice
\n1 teaspoon ground cumin
\n\u00bd teaspoon ground coriander
\n\u00bd teaspoon Mexican oregano
\n\u00bc teaspoon dried chipotle powder (feel free to skip if you don’t have any)
\n\u00bd teaspoon salt, plus more as needed
\n\u00bd teaspoon freshly ground black pepper
\n2 teaspoons minced fresh garlic
\n2 (15.5-ounce) cans black beans, drained and quickly rinsed
\n3 tablespoons chopped fresh cilantro leaves, plus more for garnish
\n1 egg, lightly beaten
\n1 lime, juiced
\n2 teaspoons hot sauce
\n\u00bd cup all-purpose flour, as needed<\/p>\n
Directions Meanwhile, in a medium mixing bowl, mash the black beans well with the back of a fork. The bean mixture will be relatively smooth, but chunks of bean are great for texture. Stir in the cooled onion\/spice mixture, cilantro, beaten egg, lime juice, and hot sauce, and mix well. Add the flour to the mixture as needed, until the mixture binds \u2013 start with 2 tablespoons, and add as needed 1 tablespoon at a time. Use your best judgment on when enough flour is in – you can’t mess it up, I promise.<\/p>\n Heat about 1 tablespoon of the olive oil in a medium nonstick skillet over medium heat. When the oil is hot, use a 1\/3-cup measure to add the bean mixture to the pan, forming a patty.\u00a0Don’t move the cakes around until the bottom is cooked because the cakes will be delicate.<\/p>\n Cook the cakes until golden brown on both sides and heated through, about 5 minutes per side.<\/p>\n Serve with guacamole and tomato salad. Or, if you happen to have an avocado allergy, you could serve it with sour cream, or spike it with a minced chipotle.<\/p>\n <\/p>\n Tomato Salad<\/strong> Directions Guacamole<\/strong> Directions
\n<\/em>Heat 1 tablespoon of the olive oil in a medium saut\u00e9 pan over medium heat. When it is hot, add the onion and cook until it is soft and lightly caramelized, about 8 minutes. Add the garlic, cumin, coriander, oregano, chipotle powder, salt, and pepper and cook until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool.<\/p>\n
\n<\/span>1 cup grape tomatoes, halved
\n1 lime, juiced
\n1 Tbsp Olive Oil
\nSalt
\nPepper<\/p>\n
\n<\/em>Whisk together the lime juice and olive oil. Add the tomatoes, tossing to coat, and season with salt and pepper to taste.<\/p>\nAdapted from Emeril – original available http:\/\/www.cookingchanneltv.com\/recipes\/emeril-lagasse\/black-bean-cakes-recipe\/index.html<\/h6>\n
\n<\/span><\/p>\n
\n<\/span>2 ripe organic avocados
\n2 cloves garlic, grated or pasted
\n1 sm shallot, minced
\n2 tsp lime juice
\nsprinkle of ground chipotle powder
\n2 Tbsp Cilantro, chopped
\nSalt<\/p>\n
\n<\/em>In a medium bowl, mash the avocados with a fork until smooth. Add the remaining ingredients and stir to combine. Add salt to take – keep in mind that the beans (or if you make this for chips) are already salty, so don’t over salt it.<\/p>\n