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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26 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Serving Size: 2 cakes
  • Yields: 8 cakes
  • Start to Finish: 25 mins
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Black Bean Cakes with Salsa
Ingredients
1 1/2
cups prepared salsa
2
15 ounce can black beans, rinsed and 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
  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 Facts (Black Bean Cakes with Salsa)
    Per serving:
  • 519 kcal cal.,
  • 19 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 11 mg chol.,
  • 1553 mg sodium,
  • 79 g carb.,
  • 12 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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