Black Bean-Veggie Nuggets with Creamy Avocado Sauce

The "nugget" is a familiar shape to most kids, but this meatless version is anything but typical. Little patties of lightly spiced black beans and sweet potato are paired with a simple avocado sauce for dipping. Any leftovers are fantastic reheated and topped with fried eggs for breakfast.

Regan Burns Cafiso

Black Bean-Veggie Nuggets with Creamy Avocado Sauce

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    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

    directions

    Prep: 10 min Total: 60 min
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    • 1

      Line a baking sheet with plastic wrap. In a small bowl, combine egg, chili powder, salt, hot sauce and pepper; beat lightly with a fork and set aside. Place black beans in a large mixing bowl and coarsely mash with a potato masher or the back of a fork. Add the scallions, sweet potato, panko and egg mixture; mix well.

    • 2

      Form patties from heaping tablespoons of black bean mixture and place on prepared baking sheet (you should have about 18-20 nuggets.) Refrigerate for 15 minutes. Combine flour and cornmeal in a shallow dish; set aside.

    • 3

      Heat 3 tablespoons oil in a large heavy cast iron or nonstick saute pan over medium heat. Dredge patties lightly with the cornmeal mixture and place in pan (be sure to leave enough space to turn them.) Cook until patties are brown and crisp on one side, about 3 to 4 minutes; turn and cook until other side is brown and patties are heated through, 3 minutes more. Remove cooked nuggets to a paper towel-lined plate and sprinkle with salt. Repeat with any remaining patties, adding more oil to pan as necessary.

    • 4

      To make the avocado sauce: Place all ingredients in a blender and process until smooth. If mixture will not blend, add more yogurt, a tablespoon at a time, until smooth and creamy.

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