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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well. | 2. In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed. | 3. In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful; oil will splatter. Transfer to cookie sheet in 225 degree F. oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2	cans	rinsed drained	1983.6282	362.7538	125.6492	8.2603
avocado	1		cut	-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
red onion	1/4		sliced	7.0	1.6345	0.1925	0.0175
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
corn kernel	4	cups		738.84	145.9068	20.4168	8.0088
purpose flour	1/2	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
garlic clove	2		chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.