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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Appetizers, Main dish, Vegetarian 4 Servings

INGREDIENTS

1 1/2 T Salad oil
1 Onion, finely chopped
1/4 c Red bell pepper
finely chopped
2 Garlic cloves, minced
1 Fresh jalapeno chili
seeded & finely chopped
2 Pinto beans, 15 oz each
drained & rinsed
1/8 t Liquid smoke
1/4 c Chopped fresh cilantro
1/2 t Ground cumin
1/4 t Pepper
1/3 c Yellow cornmeal
Cooking spray, optional
1 c Tomato-based salsa
homemade or purchased

INSTRUCTIONS

In a 12- to 14-inch nonstick frying pan over medium heat, combine 1
1/2 teaspoons of the oil with the onion, bell pepper, garlic and
chili. Stir often until onion is limp but not browned, about 5
minutes. In a bowl, coarsely mash beans with a potato masher until
they stick together. Stir in onion mixture, liquid smoke, cilantro,
cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed
paper.  When bean mixture is cool to touch, divide into 8 equal
portions, shaping each into a 1/2-inch thick cake. Coat cakes with
cornmeal. Return the frying pan to medium-high heat. Add remaining 1
tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10
minutes; turn cakes over once. Coat pan with cooking oil spray if
cakes start to stick. Serve cakes with salsa to add to taste.

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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 6.8mg
Potassium: 94mg
Carbohydrates: 10.6g
Fiber: 1.3g
Sugar: 1.1g
Protein: 1.3g


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