Ingredients

• 1-1/2  cups prepared salsa
• 1  jalapeño pepper
• 2  15-oz. cans black beans, rinsed and drained
• 1  8.5-oz. pkg. corn muffin mix
• 2-1/2  tsp. chili powder
• 2  Tbsp. olive oil
• 1/2  cup sour cream
• 1/2  tsp. chili powder

Directions

1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; 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 jalapeño.

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 jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.