Black Bean Cakes with Salsa

🧂 Ingredients

• 1/2 cup prepared salsa
• 1 jalapeno pepper
• 2 15- oz. cans black beans

  rinsed and drained
• 1 8.5- oz. package corn muffin mix

  I used Jiffy.
• 1 1/2 Tbsp. chili powder
• 2 Tbsp. olive oil
• additional salsa

  for serving
• sour cream

  optional

Instructions

• 1 In a colander drain 1/2 cup of the prepared salsa. Seed and finely chop half of
  the jalapeno, thinly slice the remaining half. In a large bowl mash beans with a
  vegetable masher or fork. Stir in muffin mix, drained salsa, 1 1/2 tablespoons
  chili powder, and chopped jalapeno.
• 2 In a large 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 on each side until browned. Remove from skillet
  and repeat with remaining oil and bean mixture.
• 3 Optionally, top with additional salsa, sliced jalapeno, and sour cream. Enjoy!

Nutrition Info