Tonight we tried another recipe from Cooking Light. I am trying to do at least one meatless meal per week, and I was very happy with this option. Here is the recipe for Cuban Black Bean Patties with Pineapple Rice. I made just the patties, not the rice, and served with grilled veggie skewers instead. I used zucchini, red pepper, red onion, sweet potato, and pineapple chunks – sprayed with evoo and sprinkled with southwest seasoning. I parboiled the potatoes first so that they would cook evenly with the other veggies. For the patties, you actually need more than one can of beans to get a full 2 cups, but that’s ok because I have another meal later in the week planned to use the leftover beans. I actually made this entirely in the food processor to avoid dirtying an extra bowl. I first pureed the 1/2 cup beans and egg white till smooth, then added in the other ingredients and pulsed a few times. The mixture was very easy to work with, which made me happy I had some regular cheddar cheese, so I used that instead, and added some diced jalapeno for heat. I topped our patties with a little salsa and TJ’s creamy light cilantro dressing. We enjoyed these very much!