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, small diced (Wear Protective Gloves)

1/2 med-large Onion, small diced

2 cloves Garlic, minced

2 Tablespoons 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 Tablespoons Love MI Seasons Acapulco Gold


Over medium 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 drained beans and sauteed vegetables with a wire whip or fork mash mixture leaving about 1/2 the beans in whole form, add acapulco Gold and mix well. Add Cheese and mix until combined. Pour crushed tortillas onto a plate. Divide mixture into 4 pieces, roll into balls and press into crushed tortillas and form into 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 on each side. Make sure they do not get too dark!!

Serve with Salsa and Sour Cream if desired

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  • From garden to bag, the difference is FRESH!