One item I always have on hand in my cupboard is a can of black beans. You just never know when you're going to make a dish and come to the realization that black beans would be the perfect addition. I just love them... in dips, in salads, in tacos, in salsas, well in most tex-mex dishes. So when I came across a recipe for Black Bean Cakes in Southern Living magazine, I couldn't resist tweaking this one and making it my own. When my almost 3-year old daughter heard me telling her daddy I was making Black Bean Cakes, she perked up and asked, "Mama... did you say cakes?"
Black Bean Cakes with Chipotle Mayo
1 cup salsa
1/2 jalapeno pepper
2 15-oz cans black beans, drained and rinsed
8 1/2 oz box corn muffin mix
2 T chili powder
2 T fresh cilantro
1 t salt
3 green onions, chopped
4 T olive oil or nonstick cooking spray
1 cup mayo
2-3 chipotle peppers in adobo, chopped (they pack a punch, so start with less if you don't like it too spicy)
Drain 1/2 cup salsa in colander. Seed and finely chop jalapeno. In large bowl, mash black beans with fork (or use mini osterizer in batches). Stir in rest of drained and undrained salsa, chili powder, green onion, salt, cilantro , corn muffin mix and jalapeno. Mixture should be kind of sticky and thick, but not overly dry. If too dry, add a bit more salsa. In large skillet, heat olive oil over medium high. Add four 1/2 mounds of mixture to hot oil and push flat with spatula. Cook 3 minutes on each side. Remove from skillet and repeat with remaining oil and batter. Should make approximately 8 cakes.
In bowl combine last three ingredients. Stir well and serve with cakes and/or with previous Pork Taco recipe or with anything needing a spicy sauce because it is delicious.