1 cup cooked black beans (canned is fine - rinsed & drained)
1/2 red bell pepper, seeded and chopped
2 scallions, chopped
hot pepper sauce to taste
1/4 c. chopped fresh cilantro
1 cup flour
1 tsp baking powder
1/2 tsp ground cumin
1/2 tsp salt
3/4 c. skim milk
3 large eggs, beaten
1 tbl canola oil
prepared tomato salsa
plain fat-free yogurt or light sour cream
Combine the beans, pepper, scallions, pepper sauce & cilantro in a medium bowl. Combine the flour, baking powder, cumin and salt. Add the eggs and oil to the flour mixture and stir until moistened. Add the bean mixture and stir until well combined.
Spray a large nonstick skillet with cooking spray and set over medium heat. Spoon the batter into the skillet by 1/4 cupfuls. Cook until the tops of the cakes are covered with bubbles and the edges look dry, 2-3 min. Turn and cook until lightly browned, about 1-1/2 min. more. Transfer to a warm plate, keep warm while you cook the rest of the cakes.
Serve with salsa and yogurt or sour cream.