Black Bean Cakes with Salsa
(from susieq10’s recipe box)
Good
(yields 8 cakes 2 servings each)
Source: Better Homes and Garden
Cook time: 25 minutesServes 4 people
Categories: Vegetarian
Ingredients
- 1 1/2 cups prepared salsa
- 1 jalapeno pepper
- 2 15 oz can black beans, rinsed drained
- 1 8 ounce corn muffin mix
- 2 1/2 teaspoons chili powder
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
Directions
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In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.
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In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
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In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.