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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended. | 2. Batter will be slightly lumpy. | 3. Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot. | 4. Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total). | 5. In small saucepan stir together black beans, chicken, salsa and cumin. | 6. Cook over low heat just until heated through. | 7. Remove pan from heat and stir in cilantro. | 8. To serve, place three corn cakes on each plate. | 9. Top with bean and chicken mixture. | 10. Garnish with shredded cheddar cheese and a dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn muffin mix	1	package		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
chicken	2	cups	diced cooked	-	-	-	-
salsa	1	jar		-	-	-	-
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
cheddar cheese			shredded	-	-	-	-
cream			sour	-	-	-	-

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