BLACK BEAN CAKES WITH SALSA

CORN MUFFIN MIX GIVES THESE BEAN PATTIES A SUBTLE SWEETNESS THAT IS BALANCED PERFECTLY WITH SPICY JALAPEñO CHILE PEPPER AND TANGY SALSA.

START TO FINISH 25 minutes

• 1½ cups salsa
• 2 15-oz. cans black beans, rinsed and drained
• 1 8.5-oz. pkg. corn muffin mix
• 1 egg, lightly beaten
• 1 medium fresh jalapeño chile pepper, seeded and finely chopped (tip)
• 2½ tsp. chili powder
• 2 Tbsp. olive oil
• ½ cup sour cream
• ½ tsp. chili powder

1. Drain ½ cup of the salsa in a colander. In a large bowl mash black beans with a potato masher or fork. Stir in the drained salsa, muffin mix, egg, half of the jalapeño pepper, and the 2½ tsp. chili powder.

2. In an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Drop four ⅓-cup mounds of bean mixture into hot skillet. Using a spatula, flatten mounds into 3½-inch cakes. Cook 6 minutes or until browned, turning once. Remove from skillet. Repeat with remaining oil and bean mixture.

3. In a bowl combine sour cream and the ½ tsp. chili powder. Top bean cakes with the remaining salsa and jalapeño pepper. Serve with sour cream. MAKES 4 SERVINGS.

PER SERVING 532 cal., 16 g fat (4 g sat. fat), 59 mg chol., 1,625 mg sodium, 85 g carb., 12 g fiber, 19 g pro.