Meatless Monday: A mexican fiesta

@ our house we are participating in Meatless Mondays. We are doing it for the health benefit as well as the monetary savings & I like that it helps our mother, Earth.
Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel to read more on Meatless Mondays check out this web site! http://www.meatlessmonday.com/why-meatless/

* This recipe is a little time consuming I would say it took about an hour total but I was really good and healthy!

Black bean cakes with Cilantro-scallion slaw and mexican rice

* Makes 2 servings

For the slaw-
1/3 c. sour cream
1/4 c. thinly sliced scallions
10 fresh sprigs of cilantro
1/2 of a jalepeno pepper seeded and chopped
juice of 1 lime
1 1/2 cups shredded cabbage
salt to taste

Puree sour cream, scallions, cilantro, jalapeno, and lime juice in a food proccesor or blender. Toss mixture with cabbage. Season slaw with salt; cover and refrigerate.


For the mexican rice
1/3 c. onion diced
1/3 c. carrot diced
1/3 c. celery diced
3 cloves garlic thinly sliced
1 Tbsp. tomato paste
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 ts. cayenne pepper
1 Tbsp. olive oil
1/2 c. white rice ( I actually used a cup)
1 c. low sodium vegetable broth

Saute onion, carrot, celery, garlic, tomato paste, cumin, paprika, and cayenne in oil in saucepan over med. heat for two mins. Stir in rice and broth; bring to a boil. Reduce heat to low. coer and simmer for 20 mins. Remove from heat let stand; fluff with fork.


For the bean cakes
1 can black beans drained and rinsed (15 oz.)
1 egg white
1/4 c. ground corn tortilla chips
1/4 c. diced red bell pepper
2 Tbsp. grated onion
1/2 tsp. ground coriander
1/2 tsp. chili powder
Salt to taste
2 Tbsp. olive oil
Lime and cilantro for garnish

Mash 1/2 c. beans with egg white for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion, coriander, chili powder, and salt. Mix. Refrigerate mixture for 10 minutes


Form into two 3'' round cakes. Saute cakes in oil in a nonstick skillet over med. heat until heated through, about 4 mins per side.

Place each cake on bed of rice and top with slaw. Garnish with lime and cilantro if desired.

Happy cooking,
Chaeli