Acapulco Gold Black Bean Cakes

Makes 4 servings

3/4 cup dried black beans soaked overnight and cooked or 1 can (15oz) cooked black beans, drained

1 poblano pepper, halved, seeded and small diced (wear protective gloves)

1/2 med-large onion, diced small

2 cloves garlic, minced

2 Tbsp. avocado or olive oil

1/4 cup packed grated jack or mozzarella cheese

1/3 bag corn tortilla chips crushed in a bag

1 1/2 Tbsp. Love MI Seasons Acapulco Gold


Over mediun heat, heat oil and saute peppers, onion, and garlic 4-5 minutes until onions are softened, set aside to cool.

In a large bowl mix draines beans and sauteed vegetables with a wire whip or fork mash mixture leaving about 1/2 of the beans in whole form, add Acapulco Gold and mix well, add cheese and mix combined. Pour crushed tortilla chips onto a plate. Divide mixture into 4 parts, roll into balls and press into crushed tortilla chips and form patties about 1 inch thick.

In a non-stick skillet over medium heat add a drizzle of oil and heat cakes just until warmed through, about 4 minutes per side. Do not let them get too dark.

Serve with salsa and sour cream if desired

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  • From garden to bag, the difference is FRESH!