Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 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)

Instructions

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.