• 27 Ratings

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

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

total:
25 mins
Servings:
4
Yield:
8 cakes
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

519 calories; total fat 19g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 11mg; sodium 1553mg; potassium 800mg; carbohydrates 79g; fiber 12g; sugar 3g; protein 20g; vitamin a 1020IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 131mg; iron 4mg.
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Reviews

27 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
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