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!
Recipe by About A Mom at https://www.aboutamom.com/black-bean-cakes-with-salsa/