I’m not a big fan of salsa, but my roommate last year made this and I found it absolutely delicious. It might not count as a recipe, since it just involves mixing together canned food, but it’s worth putting up.
1 can of black beans
1 can of corn
1 small can of salsa
Mix ingredients together and serve with tortilla chips.
This is one of our favorite recipes from Brokeass Gourmet, which is a blog you should definitely check out if you’re trying to eat well on the cheap. They have lots of vegetarian recipes and price estimates for each meal. The cakes are basically savory corn pancakes with corns and beans. She recommends serving them with guacamole and sour cream. It includes a guacamole recipe, but I didn’t include it because I didn’t like the recipe. They also taste great plain. Like always I cut out the cilantro.
1/2 cup cornmeal
3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cumin
salt
2/3 cup frozen white corn kernels
3/4 cup canned black beans, rinsed and drained
1 cup milk
2 tbsp vegetable oil, divided
- Combine cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and cumin. Stir until fully-incorporated.
- Whisk dry ingredients together with corn kernels, beans, milk and 1 tbsp vegetable oil until a thick batter forms.
- Heat remaining vegetable oil in a large frying pan over high heat. Drop batter in 3-tbsp increments to form cakes that resemble breakfast pancakes, a few at a time, making sure not to crowd the pan.
- Cook for 1-2 minutes on each side or until the sides dry and bubbles form on the tops. Flip and cook for another 1-2 minutes.
