Black Bean Cakes with Salsa
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4
Total Time:
25 mins
Ingredients
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1-1/2 cupsprepared salsasee savings
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1jalapeno peppersee savings
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2 15-oz. cansblack beans, rinsed and drainedsee savings
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1 8.5-oz. pkg.corn muffin mixsee savings
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2-1/2 tsp.chili powdersee savings
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2 Tbsp.olive oilsee savings
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1/2 cupsour creamsee savings
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1/2 tsp.chili powdersee savings
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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 bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes 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: Calories 519, Total Fat 19 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 11 mg, Sodium 1553 mg, Carbohydrate 79 g, Total Sugar 3 g, Fiber 12 g, Protein 20 g. Daily Values: Vitamin C 8%, Calcium 13%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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