Recipes from Mexico :: Mexican Vegetarian Recipes
1 recipe Boiled Pinto Beans, well drained
1 med. white onion, minced
2 serrano chiles, stemmed and minced
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 c. peanut oil
1 c. fresh tomato salsa
1 c. Crema
Mash the beans to a textured purée with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 c. of the bean mixture, make 3 x 1/2-in. patties.
Heat 2 Tbsp. of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
Sprinkle and distribute each patty with salsa, then drizzle Crema over. Serve immediately.
