Rice And Black Bean Cakes

What to do when you have leftover rice and 1/2 can of black beans that you need to use? Rice-and-black-bean-cakes of course!

I took the recipe for the cake from here, but modified it a bit:

1. I doubled the recipe and got 6 medium sized cakes plus 1 gigantic one
2. I used white rice, cause that's the leftovers I had
   
3. I didn't have ground chipotle, so I put some chile and cayenne
4. I didn't have chipotle in adobe sauce for the tofu sauce, so I put some jalapeno - it turned out pretty good!
5. I topped it with some corn kernels mixed with salsa.
   

I think it came out quite tasty, and it wasn't too hard to make - probably would be even easier with a food processor :)

Tortilla Black Bean Casserole

This is Mark's favorite casserole:



1 chopped onion
1 chopped green bell pepper
14 oz canned tomatoes
3/4 c salsa
1 T garlic
2 T cumin
2 15 oz cans of black beans, drained
1 c corn or more. The more the better
8 corn tortillas
1.5 c shredded cheese

In a LARGE skillet, over medium heat, combine first 6 ingredients, bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
Spread 1/3 of the mix over bottom of 13x9" pan. Top with 1/2 the tortillas, 1/2 c cheese, 1/3 of the mix, remaining tortillas, 1/2 c cheese, last 1/3 of the mix. Cover with aluminum foil and bake for 30 minutes in 350 degrees F. Sprinkle remaining cheese and wait for 10 minutes or so before serving.

** I don't follow these directions very closely, that's why I ended up topping it with some more tortillas. There's also tortillas at the bottom! Either way, it's yummy!