Black Bean Cakes

Want to make something different for dinner tonight? This is a quick fix and really easy to make.

Makes: 4 servings
Serving size: 2 cakes
Yield: 8 cakes


1 ½ cups prepared salsa
1 jalapeno pepper

2 15 ounce can black beans, rinsed and drained

1 8 ounce corn muffin mix

2 ½ teaspoons chili powder

2 tablespoons olive oil

½ cup sour cream

½ teaspoon chili powder

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.

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.

 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.

Of course I did leave the jalapenos out for the kids !

Until next time....Ciao


Fusion Spice said…
I did want to mention that the Jiffy corn bread mix has lard in it. Please make sure to buy some other brand if you are hard core vegetarian like me!

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