Black Bean Cakes

• 1 (15 ounce) can black beans, drained and rinsed
• 2 2 tablespoons water or 2 tablespoons chicken broth
• 1 tablespoon chorizo sausage, finely diced (optional)
• 1 teaspoon oil (omit if using sausage)
• 1/3 cup onion, small diced
• 1/4 cup red pepper, small diced
• 2 garlic cloves, finely minced
• 1/2 teaspoon jalapeno, finely diced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 egg white
• 1/4 cup cornmeal
• 2 tablespoons cornmeal
• 1/2 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 1/2 tablespoons plain nonfat yogurt
• 1 1/2 tablespoons low-fat sour cream
• 1/2 cup salsa (chose mild, medium or hot according to your tastes)

1. Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2. In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
3. Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
4. Form the mix into eight equal sized cakes.
5. Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6. Combine the salsa with the yogurt and sour cream.
7. Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

black beans, water, chorizo sausage, oil, onion, red pepper, garlic, jalapeno, cumin, chili powder, egg, cornmeal, cornmeal, lime juice, cilantro, nonfat yogurt, lowfat sour cream, salsa

Taken from www.food.com/recipe/black-bean-cakes-152937 (may not work)