Black Bean Patties with Cilantro and Lime

1 Tbsp extra virgin olive oil
1 cup chopped onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 tbsp minced jalapeño peppers
1 tsp chile powder
½ tsp dried oregano
½ tsp ground cumin
¼ tsp salt
2 garlic cloves, minced
1 (15 oz) can black beans, undrained
1 ½ cups dried bread crumbs
¼ cup yellow cornmeal
2 tbsp minced cilantro
1 tbsp fresh lime juice
¼ cup shredded Monterey Jack cheese
2/3 cup prepared salsa, for serving

Heat oil in a large nonstick skillet over medium-high heat. Add the onions, peppers, chile powder, oregano, cumin, salt and garlic. Sauté 3 minutes or until onions are tender. Add beans; sauté 1 minute. Combine bean mixture, bread crumbs, cornmeal, cilantro and lime juice in a large bowl; stir well.
Place 1 cup bean mixture in a food processor fitted with the metal blade and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 10 equal portions and shape each into a patty 3 inches in diameter.
Wipe skillet clean with paper towels. Coat skillet with no-stick cooking spray and place over medium-high heat until hot. Add 5 patties in a single layer and cook 3 minutes or until browned, turning patties carefully after 1 ½ minutes. Remove from pan and keep warm. Repeat with remaining patties. Serve topped with salsa.




Number of Servings: 5

Recipe submitted by SparkPeople user NALLABELLE.