Southwestern Black Bean Cakes with Guacamole

1. Black Bean cakes: Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Place cilantro and garlic in the food processor bowl or blender container; cover and process or blend until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin. Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from sides. Add mixture to bread crumbs in bowl. Add egg; mix well and shape into four 1/2-inch-thick patties.

2. Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until patties are heated through, turning once.

3. Guacamole: Meanwhile in small bowl mash avocado. Stir in lime juice. Season with salt and pepper. Serve patties with guacamole and tomato.

4. If desired, for burger baskets, place the bean cakes on a bed of purchased baked tortilla chips in a lined basket or bowl and garnish with orange wedges. Makes 4 servings.