The recipe was super easy, and I really liked that I could use prepared salsa (aka - salsa in a jar) instead of having to chop tomatoes, onions, peppers, etc.
First I had to mix together mashed black beans, salsa, corn bread mix, and some chili powder. Here's a picture of what the mixture looked like before cooking:
|black bean cake mixture|
|black bean cakes before being flattened and flipped|
Flipping the bean cakes wasn't quite as easy as I thought it would be. Next time I'll definitely use only 1/2 cup (or less) per bean cake. The black bean cake at the top in each photo is about 1/2 cup.
|black bean cakes after being flipped|
As you can see - flipping the black bean cakes turned out to be a little messy. I had in my mind that flipping them would be similar to flipping pancakes. What I didn't take into consideration was the fact that black bean cakes are much denser than pancakes, and I never put more than 2 pancakes in the skillet at a time (I'm just not that skilled yet). So, flipping 4 oversized black bean cakes was a bit tricky, but all-in-all they turned out well.
|Will's plate (note that the black bean cakes are plain)|
|My plate (note the delicious salsa and sour cream topping!)|
The black bean cakes turned out really well and were delicious! I really liked the salsa, bean and corn bread flavor combination.
My husband complained that there was no meat on his plate, but still liked the black bean cakes. He said he would prefer them as a side dish instead of as the main course. I thought they worked well as a main course :)