recipe adapted from Yoga Journal

3/4 cup cooked black beans, i used canned, drained and rinsed
1/2 cup canned diced tomatoes, drained
1/4 cup cilantro
1 garlic clove
1/2 tsp ground cumin
1/4 tsp salt
bundle of chives or 2 green onions
1/3 cup diced carrots
3/4 cup rolled oats

put everything except oats in a food processor  (click on pics!)

Process until smooth, but still has a tad bit of texture

scoop into a large bowl and add oats

mix together

thoroughly coat oats with bean mixture

form into 4 cakes and place on an oiled baking sheet along with your sweet potato fries*

bake in a 400 degree oven for 12-15 minutes, turning once.
take cakes out and continue to cook fries for another 10-15 minutes until golden brown and tender yet crispy.  i like to broil them on high for the last 5 minutes.
* cut up 2 small sweet potatoes into long skinny strips, i prefer the skin ON!  coat in a tbsp of oil (use either grapeseed oil or light olive oil, not extra virgin), a little salt, and maybe some cinnamon and/or coriander. 

i found the black bean cakes to be just a tad dry, so next time, i am going to add a little olive oil to the final mixture.

serve with a little organic, real sugar ketchup...if you haven't tasted the difference between 'sugar' ketchup and 'high fructose corn syrup' ketchup, do it today, it is SOOOO much better!!!

i updated my dense deep thoughts page...check it out for some more inspiration!