Spicy Corn Cakes with Black Beans
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 377.5
- Total Fat: 8.4 g
- Cholesterol: 116.8 mg
- Sodium: 635.3 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 12.8 g
- Protein: 19.9 g
View full nutritional breakdown of Spicy Corn Cakes with Black Beans calories by ingredient
Introduction
My Bootcamp Fitness instructor (Mindy) told me about this recipe and I came home and found it on-line. I modified it a bit more. I hope you like it. My Bootcamp Fitness instructor (Mindy) told me about this recipe and I came home and found it on-line. I modified it a bit more. I hope you like it.Number of Servings: 2
Ingredients
-
1 can black beans, drained and rinsed
1 teaspoon chopped fresh oregano
1 tablespoon chili powder, divided
1/3 cup plus 1 tablespoon ground yellow cornmeal
1 tablespoon whole wheat flour (you can use white flour)
1/8 teaspoon baking soda
1/8 teaspoon of freshly ground pepper
1 1/2 tablespoons light butter, melted
3/4 cup plain lowfat yogurt
1 egg
1/3cup frozen corn kernels, thawed
4 tablespoons of chopped green chiles
canola oil cooking spray
Directions
1. Make the beans: Combine beans, oregano, and 2 teaspoons chili powder in a small saucepan and cook over medium heat, stirring occasionally. Cook until heated through, about 2-3 minutes. Remove from heat, cover, and set aside.
2. Mix the dry ingredients: whisk together cornmeal, flour, baking soda, 1 teaspoon chili powder and pepper in a bowl.
3. Mix the wet ingredients: in a separate bowl, whisk together butter, yogurt and egg until well combined.
4. Combine wet and dry ingredients, mixing just until blended, leaving small lumps. Fold in the corn and chiles.
5. Heat a large cast-iron pan over medium-high heat, coated in canola oil cooking spray. Add the batter, 1/4 cup at a time. You may have to work in batches, depending on the size of your skillet (if so, spray pan with oil again before each batch). Cook pancakes until they are browned and puffy, about 4 minutes, turning once. Divide among plates, top with beans and serve.
Optional: Serve with salsa (and add the extra calories, of course)
Number of Servings: 2
Recipe submitted by SparkPeople user DILBERTA.
2. Mix the dry ingredients: whisk together cornmeal, flour, baking soda, 1 teaspoon chili powder and pepper in a bowl.
3. Mix the wet ingredients: in a separate bowl, whisk together butter, yogurt and egg until well combined.
4. Combine wet and dry ingredients, mixing just until blended, leaving small lumps. Fold in the corn and chiles.
5. Heat a large cast-iron pan over medium-high heat, coated in canola oil cooking spray. Add the batter, 1/4 cup at a time. You may have to work in batches, depending on the size of your skillet (if so, spray pan with oil again before each batch). Cook pancakes until they are browned and puffy, about 4 minutes, turning once. Divide among plates, top with beans and serve.
Optional: Serve with salsa (and add the extra calories, of course)
Number of Servings: 2
Recipe submitted by SparkPeople user DILBERTA.
Member Ratings For This Recipe
-
KATLIE
