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.
Guest Chef: Lavanya Krishnan
Nutty Black Bean Bites with Avocado Salsa
- Black beans – 1 15-oz. can
- Cumin powder – 1 tsp
- Walnuts, chopped – 1/4 cup
- Plain breadcrumbs – 1/2 cup
- Tomatoes, chopped – 1 cup
- Red onion, minced – 1/2
- Chopped cilantro – 1/4 cup
- Cayenne/ Chili Powder – 1 tsp
- Sea salt – pinch
- Avocado, diced – 1
- Olive oil – 1 tbsp
- 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.