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Ingredients Jump to Instructions ↓

  1. 1 1/2tb Salad oil

  2. 1 c Tomato-based salsa

  3. Cooking spray

  4. 1/3c Yellow cornmeal

  5. 1/4ts Pepper

  6. 1/2ts Ground cumin

  7. 1/4c Chopped fresh cilantro

  8. 1/8ts Liquid smoke

  9. drained & rinsed

  10. 2 cn Pinto beans (15 oz each)

  11. seeded & finely chopped

  12. 1 md Fresh jalapeno chili

  13. 2 Garlic cloves; minced

  14. (finely chopped)

  15. 1/4c Red bell pepper

  16. 1 sm Onion; finely chopped

  17. homemade or purchased

Instructions Jump to Ingredients ↑

  1. + In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili.

  2. Stir often until onion is limp but not browned, about 5 minutes.

  3. In a bowl, coarsely mash beans with a potato masher until they stick together.

  4. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.

  5. Spread cornmeal on a sheet of waxed paper.

  6. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake.

  7. Coat cakes with cornmeal.

  8. Return the frying pan to medium-high heat.

  9. Add remaining 1 tablespoon oil.

  10. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once.

  11. Coat pan with cooking oil spray if cakes start to stick.

  12. Serve cakes with salsa to add to taste.

  13. Per serving: 209 cal.

  14. (26 percent fat, 57 percent carbo.

  15. , 17 percent protein); 9 g protein; 6 g fat (1 g sat.

  16. ) ; 30 g carbo.

  17. ; 615 mg sodium; 0 mg chol.

  18. Sunset magazine, date unknown Typed for you by Karen Mintzias

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