BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA

BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA image

Yield Makes 6 servings

Number Of Ingredients 22

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Black Bean and Corn Pancakes:
1/2 cup flour
2/3 cup yellow corn meal
1 1/2 teaspoon Baking powder
3/4 teaspoon Baking soda
1 teaspoon sugar,
1/4 teaspoon salt
1 teaspoon ground cumin
2 eggs, lightly beaten
1 cup milk
1 tablespoon cider vinegar
1 15 ounce can black beans, rinsed and drained
1 11 ounce can Mexican corn with red and green bell peppers
1 4 ounce can chopped green chiles
3 green onions, chopped
1/2 red bell pepper, chopped
1/2 cup cilantro, chopped
1 cup Mexican 4-cheese blend
Tomatillo Salsa:
7 ounce can Green Mexican Salsa with tomatillos and jalapenos
1 teaspoon cumin
1 tablespoon cider vinegar

Steps:

Black Bean and Corn Pancakes: In a large bowl, sift together the flour, baking powder, baking soda, sugar, salt and cumin. Add cornmeal and stir. In a separate bowl, combine the eggs, milk, vinegar, black beans, corn, chiles, onion, bell pepper, cilantro and cheese. Add to cornmeal mixture; stir until combined. Heat a griddle to medium-high heat. When heated, spray with vegetable non-stick cooking spray. Place 1/4 to 1/2 cup of the mixture onto griddle, placing about 2" apart. Cook until firm on the edges and tiny holes appear on each pancake. Turn the pancakes and cook until brown on the other side. Tomatillo Salsa: Combine all ingredients in a small bowl. Refrigerate until ready to use.