Smoky Black Bean Soup

1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Reduced-fat sour cream (optional)
Avocado-Lime Salsa (see recipe below)

Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream. Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa).

Avocado-Lime Salsa
1 cup diced peeled avocado
1 lime
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt

Place avocado in a small bowl. Grate rind from lime and squeeze juice to measure 1/2 teaspoon and 1 tablespoon, respectively; add to avocado. Add cilantro and salt. Toss gently. Yield: 1 cup (serving size: 1/4 cup).

Black Bean Empanadas

1 can black beans
1 16 oz roll of buttermilk biscuits
1 4oz can of green chiles
1 tsp cumin
1 cup shredded Mexican cheese

1. Heat oven to 375°F. Drain chiles and combine all ingredients.
2. Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Spoon black bean mixture evenly onto half of each biscuit round. Top each with 2 tablespoons cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with avocado and salsa.
   

Black Bean Cakes

Ingredients
1-1/2 cups prepared salsa
1 jalapeño pepper
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
2-1/2 tsp. chili powder
2 Tbsp. olive oil
1/2 cup sour cream
1/2 tsp. chili powder
Directions
1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.

Recipe by Patrician1972