Black Bean Cakes with Salsa

By cacelias

Good Vegetarian dish to serve with Jamaican Pork Tenderloin, corn bread muffins, and "Green Rice".

Ingredients

• 1 1/2 cups prepared salsa
• 1 jalapeno pepper
• 2-15 oz cans black beans, rinsed and drained
• 1 8.5-oz pkg. corn muffin mix
• 1 Tbsp chili powder
• 2 Tbsp olive oil
• 1/2 cup sour cream
• 1/2 tsp. chili powder

Preparation

Step 1

Drain 1/2 cup of the salsa.

Seed and finely chop half the jalapeno, thinly slice remaining half.

In a large bowl, mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 tsp chili powder, and chopped jalapeno.

In a 12-skillet heat 1 Tbsp oil over medium-high heat. Add 1/2 cup mounds bean mixture to skillet. Flatten mounds with spatula to 3 1/2 inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.

In a bowl combine sour cream and 1/2 tsp chili powder. Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.