Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Cakes:
½ c. bottled salsa
2 tsp. ground cumin
1 tsp. chili powder
½ tsp. garlic powder
1 (19 oz.) cans black beans, rinsed and drained
1 c. dry breadcrumbs, divided
¼ c. thinly sliced green onions
½ tsp. salt.

Toppings:
½ c. fat free sour cream
¼ c. thinly sliced green onions
¼ c. diced peeled avocado
¼ c. diced tomato
1 tsp. fresh lime juice

Preheat oven to 375 degrees.

Combine salsa, spices, and black beans in food processor, process until smooth. Stir in ½ c. breadcrumbs, ¼ c. green onions and salt.

Shape into small patties. Roll in bread crumbs. Place on baking sheet coated with cooking spray. Bake at 375 degrees for 14 minutes. Cool.

To prepare toppings, combine sour cream and onions. In a separate bowl combine avocado, tomato, and lime juice. Top each patty with small amount of sour cream mixture and top with small amount of avocado, tomato mixture.

From “Best of Cooking Light”