Spicy Black Bean Cakes

Course : Beans
Serves: 6
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1 small onion -- chopped
3 cloves fresh garlic -- minced
1 tablespoon water
2 large scallions -- sliced
3 large roasted green chiles -- diced
2 medium tomatoes -- peeled and diced
2 tablespoons chunky salsa
7 ounces instant black beans
1 cup boiling water

Preparation / Directions:

Optional Garnishes: shredded lettuce diced tomatoes nonfat sour cream In a nonstick skillet, saute onion and garlic in 1 tablespoon water over medium-high heat until water evaporates and vegetables begin to brown. Toss in scallions, chiles, tomatoes and salsa; mix well and turn off heat. Add beans and boiling water to skillet. Mix well, scraping the veggie mixture up from the bottom of the skillet. Allow to stand until beans have absorbed liquid, about 10 minutes. Form into 6 patties. Add patties to a clean, heated nonstick skillet. Cook over medium-high heat until patties are crisp on one side; turn and cook other side. Garnish as desired.

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