- 1 can black beans, drained and rinsed
- 3 Tablespoons chunky salsa, plus more for garnish
- 2 Teaspoons chili powder
- 1/2 Cup cooked rice
- salt, to taste
- 3/4 Cups cornmeal
In a medium mixing bowl, mash black beans until they're a thick paste, leaving some beans still whole so the mix has texture. Add all other ingredients and stir until well mixed. If your mixture is too wet, add a little more cornmeal, or if it's a little too dry, add a little more salsa. Form the mix into 1/2-inch-thick patties and place on a plate. Refrigerate for 1-2 hours.
To cook, grease a small pan and place on low-medium heat. Cook until heated through and brown on the outside, about 4 minutes on each side. Serve on a bun with salsa and greens.