Yesterday, I asked on my Facebook page what people would like to see me make and write about as Solano’s Kitchen gets up and running. One of the things a couple people mentioned was some healthy dinner options (you know, as we all start our New Year’s diets ). Well, you’re in luck, because as people were commenting, I was in the middle of making this meal!
When I’m looking for something on the healthier side, particularly something meatless, I tend to gravitate toward black beans or the black bean/corn combo. Fresh corn would be great if you were making this in the summer, but otherwise canned or frozen corn works just as well. You could also roast your own red peppers, but for the sake of time I went with jarred and that worked just fine. If you don’t have a food processor, you could probably get away with just mashing most of the black beans really well, leaving about 1/4 of them relatively whole. The recipe made plenty for us with enough leftovers for at least 1 more dinner; if you only have to feed 2 or 3 you could easily halve it.
For the black bean patties:
- 2 cans black beans, drained and rinsed, divided
- 2 roasted red bell peppers, divided
- 2 eggs
- 1 tsp oregano
- 1 tsp cumin
- 2 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1 onion (I used Vidalia), finely diced
- 2/3 cup cornmeal, breadcrumbs, or panko (I used panko)
- salt and pepper, to taste
- Canola oil
For the corn relish:
- 2 tsp. canola oil
- 1 can corn (or 2 cups fresh/frozen)
- 1 clove garlic, minced
- 1 jalapeno, minced
- 1 medium tomato, seeded and diced
- 1 lime, juiced
- 2 tbsp. chopped fresh cilantro or parsley
- salt, to taste
For the avocado cream:
- 1 avocado
- 1/2 cup sour cream (light is fine)
- 1 lime, juiced
- salt, to taste
In the bowl of a food processor, combine 1 can of black beans, 1 roasted red pepper, the eggs, oregano, cumin, garlic, and chipotle pepper. Process in pulses until combined and relatively smooth. Put the other can of black beans in a large bowl and mash with a fork or potato masher, until most of the beans are smashed. Finely chop the remaining roasted red pepper and add that, the onion, and the mixture in the food processor to the mixing bowl. Add in the panko, season with salt and pepper and stir to combine. Refrigerate the black bean mixture for at least 30 minutes.
While the mixture is chilling, make the corn relish and the avocado cream. For the corn relish, heat the canola oil in a skillet over medium high heat. Add the corn, and allow it to sit in the skillet for 2-3 minutes without stirring. Continue to cook, stirring occasionally, until the corn is lightly browned. Add the garlic and jalapeno and cook just until fragrant, about 30 seconds. Remove the corn to a small bowl and add in the tomato, lime juice, and cilantro. Salt to taste.
To make the avocado cream sauce, skin and pit the avocado and add to the bowl of a food processor along with the other ingredients. Process until smooth. You can also mash the avocado with a fork and stir together with the sour cream, lime juice and salt; it just won’t be as smooth.
Take the black bean mixture out of the refrigerator and shape into patties. Heat a small amount of canola oil in a skillet over medium heat. Cook the patties for 8-10 minutes, flipping once halfway through. Top with the corn relish and avocado cream sauce and serve.
Source: Elly Says Opa