Makes 36 mini cakes Ingredients: Cakes 2 15 oz boxes or cans of black beans 1/2 medium onion, coarsely chopped 1/2 C cilantro leaves 1/2 t chili powder 1/2 t ground cumin 1/2 t coriander 3/4 C corn meal Toppings Avocado, diced green onions, sliced, tomato, diced jalapeno, sliced cilantro leaves cotija cheese, diced pepitas, toasted Chipotle Lime Dressing (click for recipe)
1. Preheat oven to 425 degrees. 2. Add all ingredients for cakes to food processor bowl. Pulse 10-15 times, and then process for 10 seconds. Scrape sides of bowl, and process additional 20 seconds. 3. Line 2 9X13 baking trays with parchment. Using a small scoop (#50), scoop out cakes, spacing evenly- 18 per tray. With the back of a metal spoon, lightly spread balls into discs. 4. Bake 6-8 minutes until set, but not hard. 5. Remove with spatula and add toppings finishing off with a drizzle of Chipotle Lime Dressing (click for recipe).
Notes: * Use a high quality cotija cheese. Check for natural ingredients. You can substitute sharp cheddar or Monterrey jack if unable to find. * Leftover cakes freeze well. * Makes a great appetizer or for a meal, pair with Enchilada Soup (click for recipe). * Leftover cakes and toppings paired with a fried egg make a delicious breakfast.