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!