Black Bean Cakes with Salsa

This quick and easy meatless main dish recipe gets its bite when topped with slices of jalapeno pepper and salsa. Black beans combine with corn muffin mix to make the patties.



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Servings: 4
Serving size: 2  cakes
Yield: 8 cakes
Total Time: 25 mins
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Ingredients
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    1 1/2  cups 
    prepared salsa
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    1   
    jalapeno pepper
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    2  15  ounce can 
    black beans, rinsed and drained
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    1  8  ounce 
    corn muffin mix
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    2 1/2  teaspoons 
    chili powder
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    2   tablespoons 
    olive oil
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    1/2  cup 
    sour cream
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    1/2  teaspoon 
    chili powder

Directions
1.
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.
2.
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.
3.
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.
Nutrition information
Per Serving: cal. (kcal) 519, Fat, total (g) 19, chol. (mg) 11, sat. fat (g) 4, carb. (g) 79, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 12, sugar (g) 3, pro. (g) 20, vit. A (IU) 1020, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1553, Potassium (mg) 800, calcium (mg) 131, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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