Souffled Black Bean Canapes

• 24 to 30 thin slices French baguette bread or unsalted round tortilla chips
• 1 cup cooked, drained black beans (fresh or canned)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• Salt
• 2 large egg whites
• 3 tablespoons sour cream

1. Preheat broiler.
2. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
3. Alternatively, arrange the tortilla chips on a baking sheet without toasting them.
4. Place the black beans in a food processor and process until finely pureed.
5. Add the chili powder, cumin and lime juice and process until mixed.
6. Transfer this mixture to a bowl and season to taste with salt.
7. Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy.
8. Stir one-fourth of the egg whites into the black bean mixture, then gently fold in the rest.
9. Spoon some of this mixture onto each bread round or chip.
10. Place under the broiler until just firm to the touch and lightly browned.
11. Arrange the canapes on a serving platter, spoon a small dab of sour cream on each and serve.

thin, black beans, chili powder, ground cumin, lime juice, salt, egg whites, sour cream

Taken from cooking.nytimes.com/recipes/1604 (may not work)