• 2 cans prepared black beans
  • 1/4 cup plain vegan bread crumbs
  • 1 red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 jalepeno peppers, seeded and chopped
  • 4 cloves of garlic, minced
  • 4 red bell peppers
  • 1 cup roasted corn
  • 3 tablespoon chopped cilantro
  • 1/3 cup chopped red onion
  • 1/4 lime juice


Roast fresh red peppers under broiler until skin is blackened. Seal peppers in an air tight bowl, or plastic bag for 20 minutes and then peel off skin. Drain both cans of black beans and then mash them using fork or blender. Chop cilantro, onion, jalepeno pepper and mix into black beans. Add vegan breadcrumbs and mix well. Season with salt and pepper to taste. Lightly oil a saute pan and drop large spoonfuls of batter when pan is smoking hot. Flatten batter with spatula. Cook pancakes two minutes on each side.

For Corn Salsa: To roast corn, drain well if frozen, place in dry, hot saute pan and saute until browned. Combine one chopped jalepeno, 3 T. cilantro, 1/3 c. onion, and roasted fresh or frozen corn with lime juice. Chill.

For Red pepper Sauce: Puree peeled and seeded red peppers, add salt and pepper to taste. Keep warm in a sauce pan until needed. If sauce is too thick, thin with soy milk if desired.

Assemble by spooning about 1/4 cup of red pepper sauce on plate. Top with 3-4 pancakes. Garnish with the roasted corn salsa.

Serves: 4