Southwest Black-Bean Cakes

Alright foodies, I just got the hubster to mow down 3 of these vegetarian black-bean cakes in the last 12 hours! Do not pass this one up because you think a "veggie burger" is ridiculous, tasteless or only for those with a light appetite! These are flavorful and have awesome texture, and are filled with tons of fiber and protein. Serve with sour cream or a packet of Taco Bell sauce (like Mike did!)

Ingredients & Recipe:

Printable Recipe

• 2 green onions, sliced thinly
• 2 cans (15-16 oz. cans) black beans, drained & rinsed
• 1 large sweet potato, peeled, grated (about 2 cups)
• 5-6 garlic cloves, minced very finely or pressed through a garlic-press
• 2 jalapenos, chopped finely (I used jarred)
• 1/2 tsp. chili powder
• 1/2 tsp. southwest season OR cumin
• 1 egg (lightly scrambled)
• S & P

Begin by doing all your prep work; slice your green onions, drain and rinse the beans, grate the sweet potato, mince or press the garlic, chop the jalapeno...

Preheat your oven to "broil". Place a piece of foil on a baking sheet, spray it with cooking spray.

Place a small pan over medium heat. Drizzle in a teaspoon or so, of olive oil into the pan and begin to cook the green onion for about 1 minute. Next, add in the garlic, jalapeno and spices, cook for 1-2 more minutes until everything is softened. Transfer to a large mixing bowl.

Now add the beans and a few dashes of S & P to the bowl. Use a potato masher (or a fork) to mash the beans, leaving about 1/4 of them whole. Use a rubber spatula to fold in the sweet potato & egg. Divide the "batter" into 8 balls, flatten each into "patties" and place on the prepared baking sheet, about 1-inch apart. Broil the cakes for about 8 minutes, until golden brown. Turn the cakes carefully, and broil on the other side, about 3 more minutes, until crisp.

Serve right away with a side of sour cream. To store in the fridge, allow the cakes to cool on a cooling rack and store in a Tupperware container between pieces of wax paper.