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Black Bean Cakes with Salsa

Black Bean Cakes with Salsa

Black Bean Cakes with Salsa

I have a big box that is filled with recipes I have pulled from magazines over the years. Every once in a while I like to dig through it to find new recipes to try or rediscover some that are long lost. Over the weekend I came across a recipe for Black Bean Cakes with Salsa from the Better Homes and Gardens April 2009 issue. I cannot believe I hadn’t tried this recipe before now. Better late than not at all…

Black Bean Cakes with Salsa

It’s been raining here all day. I was so thrilled when a little bit of sunshine shone through into my dining room, so I could snap a pic of today’s lunch for you. Still, I am not terribly pleased with how these pictures turned out. This meal was so delicious. I don’t think they really do it justice. You’ll just have to take my word for how good they are.

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

Directions:

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.

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.

Optionally, top with additional salsa, sliced jalapeno, and sour cream. Enjoy!

Black Bean Cakes with Salsa Recipe

See Also
Easy Way to Toast Almonds at Home

My grocery store sells a fantastic fresh salsa in the product department. I hardly ever make my own salsa since discovering it. Feel free to make your own fresh salsa for this recipe, especially if your garden is overflowing with tomatoes this summer.

I slightly altered the BH&G Magazine recipe to add a little more zest.

If you like this recipe, you might also enjoy these Taco Stuffed Zucchini Boats and Cheeseburger Soup recipes.

What are some of your favorite vegetarian recipes?

Black Bean Cakes with Salsa

Black Bean Cakes with Salsa

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Ingredients
  

Instructions
 

  • 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.
  • 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.
  • Optionally, top with additional salsa, sliced jalapeno, and sour cream. Enjoy!
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