black bean cutlets with avocado salsaThese bite-size snacks are perfect for a change from the deep-fried fare that we often reach for to satisfy those 3 p.m. snack attacks. They are high in protein and will curb late afternoon hunger pangs. Try them with the avocado salsa for a boost of Omega-3 fatty acids, great for the brain. For a spicier flavor, add a teaspoon of paprika.
Preheat oven to 425F. Line a baking sheet with foil. Set aside.
Blend black beans, cumin and walnuts in a food processor until they form a paste like consistency. Transfer to a mixing bowl, add 1/2 of the breadcrumbs and mix.
Combine tomatoes, onions, cilantro and 1/2 tsp of paprika/chili powder and salt in another bowl. Stir 1 cup of tomato mixture into black bean mixture.
Mix remaining breadcrumbs, oil and remaining paprika in a medium bowl until breadcrumbs are coated with oil. Divide the bean mixture into small gumball-sized balls. Lightly press each bite into the breadcrumb mixture and coat thoroughly. Space bean bites evenly on to the baking sheet.
Bake bean bites for about 20 minutes, until heated through and breadcrumbs are golden brown. Add avocado to the remaining tomato mixture and stir to make the salsa.