Do you have a kid who doesn’t eat meat, and find it challenging to sneak in nutrition?
At MOMables, we are always coming up with fresh new ways to introduce healthy foods into lunches. We plan, you make, they eat.
We love these corn cakes because black beans have a lot of fiber and protein. They are filling, give lasting energy, and pack a lot of nutrition our kids need, such as vitamins, minerals, and antioxidants.
But, who wants to eat plain beans for lunch? These corn cakes taste great at room temperature and are very easy to pack for lunch!
I often top the corn cakes with sour cream, cheese, salsa, and diced chicken breast to create a delicious Mexican-inspired dish for lunch! You can, however, put all items on the side and let your child “dip.”
Black Bean Corn Cakes
- Yield: 20
- Cuisine: Lunch
- 1 15-ounce can black beans, with liquid
- 2 tablespoons lime juice
- 1 cup (or 8-ounce package) cornbread or corn muffin mix, dry
- 3/4 cup salsa
- Optional Toppings: salsa, sour cream, cheese, diced chicken, corn, avocado
- In a medium bowl, mash the beans slightly, then add the lime juice, corn mix, and salsa. Mix well.
- On the stovetop, lightly coat your skillet with cooking spray and heat to medium.
- Spoon 1 tablespoon portions of the batter into your pan, cooking like a pancake. Cook for 2 to 3 minutes, then flip the cakes, and cook for an additional 2 to 3 minutes.