Ingredients
- 24 to 30 thin slices French baguette bread or unsalted round tortilla chips
- 1 cup cooked, drained black beans (fresh or canned)
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- 2 tablespoons fresh lime juice
- Salt
- 2 large egg whites
- 3 tablespoons sour cream
- Nutritional Information
Nutritional analysis per serving (26 servings)
94 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 0 milligrams cholesterol; 258 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
25 – 30 canapes
Preparation
- Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet. Alternatively, arrange the tortilla chips on a baking sheet without toasting them.
- Place the black beans in a food processor and process until finely pureed. Add the chili powder, cumin and lime juice and process until mixed. Transfer this mixture to a bowl and season to taste with salt.
- Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the black bean mixture, then gently fold in the rest.
- Spoon some of this mixture onto each bread round or chip. Place under the broiler until just firm to the touch and lightly browned.
- Arrange the canapes on a serving platter, spoon a small dab of sour cream on each and serve.
25 minutes
Dining and Cooking