Ingredients:

1 15oz can black beans

2 tbls of the  oil from the sun-dried tomatoes 

4-5 garlic chopped

3oz diced onion

1 jalapeño, seeded and minced

1/2 cup sun-dried tomatoes (oil reserved for sautéing)

1 tsp ground cumin 

1 tsp chili powder

1 egg whites, lightly beaten

3 tsp fresh lime juice

2 tbsp chopped cilantro

2 tsp kosher salt

4 oz cornmeal

1oz butter

1 1/2 oz nonfat yogurt

1 1/2 oz sour cream

2 tbls lime 

Salt 

Directions:

Heat a medium sauté pan. When hot add the oil from the sun-dried tomatoes. 

Add the garlic, onion, sun-dried tomatoes, and jalapeño. Sauté until the onions have browned. 

Add the cumin and chili powder and sauté until aromatic. Let cool. 

In a big bowl add the sautéed vegetables,  egg white, lime juice, cilantro, salt, and beans. 

Form the mixture into small 1/4 cup sized cakes and lightly dust with cornmeal.

Heat the butter in a large sauté pan. Sauté the cakes until golden brown on each side. Keep warm.

Combine the  yogurt, sour cream, lime, and salt.

To serve:

On a plate of spinach add 2 cakes, 2 tsp of the yogurt mixture, and some avocado.

Calories: 307

Total Fat: 12g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 11mg

Total Carbohydrate: 42g

Dietary Fiber: 9g

Sugars: 5g

Protein: 11g

Nutritional disclaimer

Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used