1- Combine refried beans, taco shells, egg and chiles in large
mixing bowl; stir well. Let stand 5 minutes.
2; Heat oil in large skillet. Drop bean mixture into pan by heaping
tablespoonfuls; do not crowd pan. Mash into flat cakes with
spatula. Fry cakes about 4 minutes; turn over and fry 4 minutes
longer. Drain on paper towels. Cook remaining bean mixture in
batches.
3- Spoon sour cream, if desired, and 1 T salsa on each cake.
Garnish with cilantro, if desired. Serve warm or at room
temperature.
Originally Submitted
6/20/2013
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