As for my wife and I, we both thought they were pretty bland, however we can see how they'd be much better with guacamole, sour cream, salsa etc. Milk is ONLY needed if mixture is too thick. 2 cans (15 ounces each) black beans, rinsed and drained; 1 large egg white, lightly beaten; 2 green onions, finely chopped; 1/4 cup plus 2 tablespoons minced fresh cilantro, divided ; 1 teaspoon chili powder; 1/4 teaspoon dried oregano; 1/4 teaspoon ground cumin; 4 teaspoons canola oil; 1/2 cup frozen corn, thawed; 1/2 cup chunky salsa; 1/4 cup fat-free sour cream; Text Ingredients . Saved by Carey Kilpatrick. They sound soooo delicious!!! They not only have nutrient packed black beans, but they also have other veggies making them a power house dinner! It is quicker that way and the girls will eat this whether it is in cake form or not.. I made these out of the cook book last night and they were fantastic! Sees like this might help with some of the crumbling issues. I made them tonight and because of comments made sure to follow directions. "Topped with salsa and sour cream, the crisp wedges are always a hit. YUM! Sour cream petals, guac leaf, and cheddar cheese center. This is how I used to make all sorts of similar dishes when my now 2 year old was starting finger foods. I tried these today and had the same problem with them falling apart in the pan. *Allow to cool, transfer to a ziploc bag, label and freeze up to 4 months. I didn't have any problem with them holding together - I did add a slight bit more cheese and made them the size recommended. 1. Let it cool. My husband really enjoyed these, but added a little bit of salsa on top of his. When ready, defrost in fridge for 24 hours or heat in oven for 10 minutes at 300. Thanks!! 1 15 ounce can black beans, rinsed and drained, 1 ear of corn, cut off the cob (or 1 cup frozen kernels, defrosted). The little bit I tasted had fantastic flavor, so I would really like to my little one to be able to eat them. Deselect All. They stuck together just fine also. Better to stay safe when introducing new things to picky eaters! Combine the bean mixture, 5 tablespoons panko, onions, and the last five ingredients into a bowl. Bet that had a lot to do with my problems. I'd love to try again... and prefer to bake instead of fry when possible anyway :) Thanks! Too thin and they'll cook too quickly and possibly fall apart. Finally I made some which I baked at 375F for 14 minutes and they turned out fine, but I much preferred the end result when pan fried. My kids love black beans. Thank you!!! They won't stay together and they are mushy. The key is to let them sit a while before you try to flip and don't make them too big, like a scant tablespoon at the most. I made it for my daughter's lunch. Oct 16, 2013 - Hungry? Still mushy, but actually workable. Black Bean Cakes. can black beans, rinsed and drained. The 1 tbsp is for the pan. Trust me, the only major problem I had making these was keeping my husband away from them. Heat a large saute pan over low to medium heat with 1-2 tbsp oil.3. I really enjoyed it as is and my daughter liked it with a little bit of ketchup on top. I had the same crumble issues too! Hope that helps. I think there is a learning curve to cooking them, but the second time around, they turned out just right. Adding this to our must make kale list. Can't wait to eat them for lunch today! 2. Don’t forget the sour cream (with green onions!) After only a bite or two, Scarlett wanted to pick up globs from her bowl and feed herself. Add black beans, water, chillies powder, salt, and pepper.

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