Black Bean Cakes With Roasted Red Pepper Cream

Black Bean Cakes With Roasted Red Pepper Cream

This recipe is a variation of something I made Christmas Eve. This recipe came out of wanting to make dinner without having to run to the store for ingredients. Next time I will add chopped red pepper and cilantro to the black bean cakes – but this is a good variation.

Ingredients:

• 1 can black beans, drained and rinsed
• ½ c cooked quinoa
• 3 T chopped red onion
• 1 clove minced garlic
• 1/3 c frozen corn, thawed
• 1 minced jalapeno (leave out the seeds if you don’t like spicy)
• ½ lime, juiced
• 1 t chili powder
• 1 t garlic powder
• ½ t cayenne pepper
• salt & pepper
• 2 T flour
• 4 T cornmeal
• safflower oil

Directions:

1. Pulse beans in a food processor until they are mostly mashed but there are still some whole and broken beans, or you can mash with a fork.
2. Put beans in a bowl and add additional ingredients, mix, taste, add additional seasoning, if necessary.
3. Form bean mixture into cakes, refrigerate for at least 30 minutes.
4. When you are ready to cook your cakes, mix a few tablespoons of flour, cornmeal, and chili powder and lightly flour cakes.
5. Place cakes on an oiled cookie sheet, brush with safflower oil.
6. Bake cakes at 450 degrees for about 10 minutes, then turn oven to broil and broil for a few minutes.
7. Keep a close eye on cakes so they don’t burn.
8. Serve topped with roasted red pepper Cream

Roasted Red Pepper Cream

Ingredients:

• 1 jar roasted red peppers, drained (If I had then I would have roasted my own, so your decision, roast or purchase)
• 2 cloves garlic, chopped
• 2 T red onion, chopped
• 2 T Tofutti cream cheese
• 2 T Veganaise
• few drops of Cholulu

Directions:

1. Combine all ingredients in food processor or blender and combine until desired consistency.

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• #vegan Southwest Quinoa Bean Salad (zestyvegan.com)