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Black Bean-Veggie Nuggets With Creamy Avocado Sauce

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Black Bean-Veggie Nuggets With Creamy Avocado Sauce

Ingredients

  • 2 15-ounce cans black beans, drained and rinsed, for the nuggets
  • 1/3 cup fine cornmeal, for the nuggets
  • 5 scallions, white and light green parts only, thinly sliced, for the nuggets
  • 1/3 cup all-purpose flour, for the nuggets
  • 1 cup grated raw sweet potato, for the nuggets
  • safflower or canola oil, for sauteing, for the nuggets
  • 1/2 cup panko (japanese-style coarse dry breadcrumbs), for the nuggets
  • 1 ripe hass avocado, for the avocado sauce
  • 1 large egg, for the nuggets
  • 1/2 cup plain yogurt, for the avocado sauce
  • 1 1/2 teaspoons chili powder, for the nuggets
  • juice of one lime, for the avocado sauce
  • 1/2 teaspoon coarse kosher salt, for the nuggets
  • 1/4 teaspoon coarse kosher salt, for the avocado sauce
  • 1/4 teaspoon hot sauce (optional), for the nuggets
  • pinch of sugar, for the avocado sauce
  • 1/8 teaspoon freshly ground black pepper, for the nuggets
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