Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Ingredients

• 0.3 cup avocado diced peeled
• 38 ounce seasoned black beans rinsed drained canned such as La Costeña
• 1 cup breadcrumbs dry divided
• 0.3 cup green onions thinly sliced
• 2 teaspoons ground cumin 
• 1 teaspoon juice of lime fresh
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup plum tomatoes diced
• 0.5 cup bottled salsa 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 cup breadcrumbs, 1/4 cup green onions, and salt.
3. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
4. Place 1/2 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
5. Place patties on a baking sheet coated with cooking spray.
6. Bake at 375 for 14 minutes, turning after 7 minutes.
7. To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl.
8. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.