Canned beans simplify the preparation of this Southwestern-style recipe.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced jalapeño pepper
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (15-ounce) can black beans, undrained
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 cup (1 ounce) shredded Monterey Jack cheese
Vegetable cooking spray
2/3 cup salsa
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.
Place 1 cup bean mixture in a food processor, and process until smooth. Add puréed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions, shaping each into a 3-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, and place over medium-high heat until hot. Add 5 patties, and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes. Repeat procedure with remaining patties. Serve with salsa.