Eat Well: B: Black Bean Cakes with Spicy Vegetable Sauce

Meaty black beans are the main ingredient of patties that are topped with a pureed sweet-potato sauce seasoned with cayenne and fresh lime juice. Serve with a simply dressed salad of mixed greens.

• 1 small sweet potato (6 ounces)
• 1 can (19 ounces) black beans, rinsed and drained
• 1 red bell pepper, minced
• 1/4 cup minced scallions
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1-1/4 teaspoons cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 egg white
• 1/2 cup flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon olive oil
• 3/4 cup reduced-sodium mixed vegetable juice
• 1/8 teaspoon cayenne pepper
• 4 teaspoons reduced-fat sour cream

1. Preheat oven to 450°F. Pierce the sweet potato and cook in the microwave at 100% for five to six minutes, or until tender. When cool enough to handle, scoop flesh from skin and set aside.

2. Meanwhile, in a large bowl, mash beans with a fork. Stir in bell pepper, scallions, 2 tablespoons of the cilantro, 2 tablespoons of the lime juice, the cumin, and red pepper flakes. Blend in egg white.

3. Form bean mixture into four large patties. On a sheet of wax paper, combine flour and cornmeal. Coat patties with this mixture and place on nonstick baking sheet. Brush cake with oil and bake until heated through and crisped, 10 to 15 minutes. Transfer to four serving plates.

4. Meanwhile, in a food processor, combine sweet potato, remaining 2 tablespoons lime juice, the mixed vegetable juice, and cayenne. Process to a smooth puree. Transfer sauce to small skillet and warm over low heat.

5. Stir remaining 2 tablespoons cilantro into sauce and spoon over patties. Dollop with sour cream and serve.