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1
Preheat the oven to 400 degrees F.
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2
For the sour cream: Mix all the ingredients together and set aside.
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3
For the black beans: Combine the black beans with the onion and garlic cloves.
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4
Cover with water and bring to a boil, and then simmer, covered.
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5
The beans are ready when they are tender, about 1 1/2 hours.
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6
Drain and set aside to cool down.
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7
Drain.
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8
For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
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9
For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
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10
Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
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11
Add enough oil to coat a medium saute pan and place over medium-high heat.
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12
Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute.
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13
The patties should have a golden brown crust.
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14
Place into the oven for about 4 minutes.
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15
While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat.
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16
Add the red onion and cook for 1 minute.
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17
Add the spinach, season with salt and pepper, and wilt.
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18
Add the diced tomatoes and toss to warm through.
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19
Set the spinach in the center of a plate and place 2 to 3 bean cakes on top.
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20
Squeeze a little lime juice on top and top off with chipotle sour cream.
