Black Bean Cauliflower Cakes with Pico de Gallo

Name: Black Bean Cauliflower Cakes with Pico de Gallo
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 14
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 473 milliliters cooked white rice; 1 clove garlic, peeled; 2 Tbsps chopped green onions (2 medium); 680 grams bag Value Size frozen cauliflower & three cheese sauce; 118 milliliters plain panko crispy bread crumbs; 177 milliliters salsa or pico de gallo; 1 teaspoons salt; 14 servings Crema or sour cream, if desired; 237 milliliters coarsely crushed tortilla chips; 6 Tbsps About vegetable oil

This recipe serves 14. One portion of this dish contains roughly 5g of protein, 19g of fat, and From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up green onions, rice, value size cauliflower & three cheese sauce, and a few other things to make it today.

Instructions

Cook frozen cauliflower as directed on bag; open bag and cool 10 minutes. In food processor, place beans, green onions, garlic, salt and the cauliflower. Cover; process until smooth. Stir in rice and crushed tortilla chips. Shape mixture into 14 patties, each about 1/2 inch thick and 3 inches in diameter, using about 1/3 cup bean mixture for each. Coat patties with bread crumbs. Refrigerate about 1 hour so mixture holds together.

Ingredients you will need

Tortilla Chips

Breadcrumbs

Green Onions

Cauliflower

Garlic

Beans

Rice

Salt

Equipment you will use

Food Processor

In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook 4 patties in oil 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding oil as needed.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Serve patties topped with pico de gallo and drizzled with crema.

Ingredients you will need

Pico De Gallo

Mexican Crema

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

425grams

can black beans, drained, rinsed 473milliliters

cooked white rice 1clove

garlic, peeled 2Tbsps

chopped green onions (2 medium)680grams

bag Value Size frozen cauliflower & three cheese sauce 118milliliters

plain panko crispy bread crumbs 177milliliters

salsa or pico de gallo 1teaspoons

salt 14servings

Crema or sour cream, if desired 237milliliters

coarsely crushed tortilla chips 6Tbsps

About vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.