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Garlic, Bean & Corn Cakes with Mexican Avocado Sour Cream


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Garlic, Bean & Corn Cakes with Mexican Avocado Sour Cream
Garlic, Bean & Corn Cakes with Mexican Avocado Sour Cream
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Votes: 0
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Ingredients
  • 3 cloves garlic
  • 1 can black or Pinto beans drained
  • 1 1/2 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1 tsp salt
  • 1/2 onion
  • 2 corn tortillas
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1-2 cups frozen corn defrosted and drained
  • Mexican Avocado Sour Cream
  • 4 oz. light sour cream
  • 1/2 tomato diced fine
  • 1/2 avocado
  • 1 tsp salt
  • 2 tsp red wine vinegar
  • 1 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
Servings:
Ingredients
  • 3 cloves garlic
  • 1 can black or Pinto beans drained
  • 1 1/2 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1 tsp salt
  • 1/2 onion
  • 2 corn tortillas
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1-2 cups frozen corn defrosted and drained
  • Mexican Avocado Sour Cream
  • 4 oz. light sour cream
  • 1/2 tomato diced fine
  • 1/2 avocado
  • 1 tsp salt
  • 2 tsp red wine vinegar
  • 1 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
Servings:
Instructions
Garlic, Bean, Corn Cakes
  1. In a food processor, combine garlic, beans, South of My Border Mexican Blend or substitute spices, salt, onion, tortillas, red wine vinegar, olive oil and blend for about 1 minute until smooth.
  2. Add corn and mix thoroughly. You can pan-fry them or bake them.
  3. For Pan-Frying: Heat vegetable oil in a non-stick pan on medium high heat. Scoop out a heap of batter using a soup (table) spoon and place into hot oil. Flatten and let cook for 3-4 minutes per side. Place on paper towels until all cakes are complete.
  4. For Baking: Preheat oven to 350 degrees.
  5. Grease a baking sheet and scoop mixture out with a soup (table) spoon, place on baking sheet and flatten into a cake. Scoop out until all of the mixture is gone.
  6. Spray or brush olive oil on top of cakes and place into oven for 25 minutes. Take out, flip and put back in for 5-10 more minutes.
  7. Remove from oven and let cool for 1 hour in refrigerator. Meanwhile, make the Mexican Avocado Sour Cream.
  8. Brush with a little olive oil and broil for 3 minutes to get crispy and warm before serving.
Mexican Avocado Sour Cream:
  1. Combine all ingredients and mash the avocado until smooth. Refrigerate for at least an hour. Serve on top of cakes.
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