Black Bean Cakes

• 6 1/2 cups Black Beans
• 1/2 cup Salsa
• 1/2 cup diced Red Onion
• 1 1/4 Red Bell Peppers, diced
• 1/4 cup chopped Fresh Cilantro
• 2 cups Bread Crumbs
• 1 tbsp diced Jalapeño Peppers
• 1/2 tsp Tabasco Sauce
• 1 tsp Tabasco Jalapeño Sauce
• 2 cups crushed Tortilla Chips
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tbsp Olive Oil

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.

Serves: 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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