Black Bean Cheesecake With Salsa Recipes

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Steps:

• In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

Steps:

• Lightly grease 9-inch springform pan.
• and line with overlapping tortillas.
• Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa.
• Transfer mixture to prepared springform pan.
• Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours.
• Cool to room temperature on wire rack. Refrigerate overnight.
• Remove side of pan. Cut cheesecake into 8 wedges.
• Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides.
• Garnish each wedge with small dollop of salsa.

Steps:

• Lightly grease 9-inch springform pan and line with overlapping tortillas. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa. Transfer mixture to prepared springform pan. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours. Cool to room temperature on wire rack. Refrigerate overnight. Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. Garnish each wedge with small dollop of salsa

Steps:

• Drain 1/2 cup of salsa in colander.
• Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
• In large bowl mash beans with fork.
• Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
• In skillet, heat 1 tbsp oil over med-hi heat.
• Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
• Cook 3 mins each side until browned.
• Remove from pan. Repeat with remaining oil and bean mixture.
• In bowl combine sour cream and 1/2 tsp chili powder.
• Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.