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Black Bean Cakes with Salsa

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Start to Finish: 25 minutes
 
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Black Bean Cakes with Salsa

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.

Nutrition Facts

  • Calories 519,
  • Total Fat (g) 19,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 6,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 11,
  • Sodium (mg) 1553,
  • Carbohydrate (g) 79,
  • Total Sugar (g) 3,
  • Fiber (g) 12,
  • Protein (g) 20,
  • Vitamin C (DV%) 8,
  • Calcium (DV%) 13,
  • Iron (DV%) 24,
  • Percent Daily Values are based on a 2,000 calorie diet

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