Black Bean Cakes with Queso Fresco |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 5 minutes; Cook: 35 minutes; Total time: 40 minutes. Ingredients:
3 cups cooked or canned black beans, drained |
2 eggs |
1/4 cup crumbled queso fresco (pasteurized) |
2 tablespoons extra-virgin olive oil |
1/4 cup minced red onion |
2 tablespoons minced garlic |
1 tablespoon minced fresh cilantro |
1/4 cup all-purpose flour, plus more if needed |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 cup salsa fresca |
minced fresh cilantro (optional) |
Directions:
1. Preheat oven to 375°. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.
2. Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.
3. Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).
4. Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.
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