Black Bean Patties with Mango Salsa
2 (15-ounce) cans reduced sodium black beans, rinsed and drained
½ cup finely chopped fresh cilantro
½ cup (2 ounces) shredded Monterey Jack cheese
¼ cup panko (Japanese breadcrumbs)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 large egg whites
Cooking spray or parchment paper
¼ cup finely chopped fresh cilantro
1 medium mango, peeled and chopped
1 avocado, peeled and chopped
1 ½ Tablespoons lime juice (about 1 lime)
1 garlic clove, minced
Preheat oven to 350◦.
Place black beans in a medium bowl; mash with a fork. Stir in ½ cup finely chopped cilantro and the next 5 ingredients (through egg whites).
Shape the bean mixture into 6 patties (½-inch-thick). Arrange patties on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 350◦ for 20 minutes.
Combine remaining ¼ cup cilantro, mango, and the next 3 ingredients (through minced garlic) in a medium bowl.
Serve a patty with 1/3 cup salsa.
Yield: 6 servings
Nutrition facts: Calories 250, Fat 8 g, Saturated fat 3 g, Monounsaturated fat 4 g, Polyunsaturated fat 1 g, Protein 13 g, Carbohydrate 37 g, Fiber 10 g, Cholesterol 8 mg, Iron 4 mg, Sodium 348 mg