Southwestern Black Bean-and-Rice Cakes
Southwestern Black Bean-and-Rice Cakes
Ingrediënten
Makes 5 servings (10 cakes) / Prep: 10 min., Cook: 12 min.
- 2 cups cooked rice
- 1 15-ounce can black beans, rinsed and drained
- 1 cup all-purpose baking mix
- 1 4.5-ounce can chopped green chiles
- 3 green onions sliced
- 1 tablespoon taco seasoning mix
- 1 large egg lightly beaten
Toppings:
- salsa
- sour cream
- shredded Cheddar cheese
- diced tomato
- shredded lettuce
Instructies
- Stir together first 6 ingredients.
- Add egg to rice mixture, stirring just until moistened.
- Drop mixture by ⅓ cupfuls, in 2 batches, into a hot nonstick skillet coated with cooking spray, and cook over medium heat 3 minutes on each side or until golden.
- (Coat skillet with cooking spray again before cooking second batch.
- ) Serve with desired toppings.
Notes / Tips / Wine Advice:
If you don’t have leftover rice on hand, cook ½ (7-ounce) package quick-cooking rice according to package directions to yield about 2 cups cooked rice.
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