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South of the Border Latkes with Black Bean Topping

South of the Border Latkes with Black Bean Topping

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • 1/4 cup onions finely chopped
  • 1 tablespoon canola oil
  • 1 clove garlic peeled and smashed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • 1 can black beans drained but not rinsed (15-ounce)
  • 1 cup pareve “chicken” flavored or vegetable broth
  • 2 large Idaho or russet potatoes peeled and shredded
  • 1/4 cup small dice green pepper
  • 1/4 cup small dice yellow onion
  • 1/4 cup low fat shredded cheddar
  • 1/4 cup matzo meal
  • 2 eggs beaten
  • 1 teaspoon Chile powder
  • 1 teaspoon kosher salt
  • Cooking spray
  • cilantro

Instructions

  • Cook onions in oil over low heat till translucent.
  • Add garlic.  Cook for 1-2 minutes, careful not to burn.  Add cumin and pepper.  Continue cooking for 1 minute.
  • Add the beans all at once.
  • Add broth and bring to low boil.
  • Turn down to simmer for 20 - 25 minutes until beans are soft .  As beans are simmering prepare latkes.
  • Preheat oven to 350 degrees F.
  • Mix potatoes, green pepper, onion, cheddar, matzo meal, egg, Chile powder and salt.
  • Spray cooking spray into a non stick sauté pan.  Shape about ¼ cup of batter into latkes, flattening them in your hands.
  • Cook latkes over low heat, turning to prevent burning.  When brown, place on sprayed baking sheet and finish in a 350 degree oven for 12- 15 minutes.
  • Remove beans from heat. Using a potato masher.  Mash the beans.
  • Warm mixture on low heat until ready to serve.
  • When Latkes are ready serve with Black Bean Topping and sour cream.  Garnish with chopped cilantro.