South of the Border Latkes with Black Bean Topping

Publish date:

Contributed by: Quick & Kosher, JAMIE GELLER

For Black Bean Topping

Prep: 5 min
Total: 40 min

For South of the Border Latkes

Prep: 10 min
Total: 30 min
Yield: 4 servings (10-12 latkes)



    Black Bean Topping
    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 (15-ounce) can black beans, drained but not rinsed
    1 cup pareve "chicken" flavored or vegetable broth
    South of the Border Latkes
    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
    Cooking cilantro

Black Bean Topping

  1. Cook onions in oil over low heat till translucent.
  2. Add garlic. Cook for 1-2 minutes, careful not to burn. Add cumin and pepper. Continue cooking for 1 minute.
  3. Add the beans all at once.
  4. Add broth and bring to low boil.
  5. Turn down to simmer for 20-25 minutes until beans are soft . As beans are simmering prepare latkes.
  6. Remove from heat. Using a potato masher. Mash the beans.
  7. Warm mixture on low heat until ready to serve.

South of the Border Latkes

  1. Preheat oven to 350 degrees F.
  2. Mix potatoes, green pepper, onion, cheddar, matzo meal, egg, Chile powder and salt.
  3. Spray cooking spray into a nonstick sauté pan. Shape about 1/4 cup of batter into latkes, flattening them in your hands.
  4. Cook latkes over low heat, turning to prevent burning. When brown, place on sprayed baking sheet and finish in a 350 degrees F oven for 12-15 minutes.

Serve with Black Bean Topping and sour cream. Garnish with chopped cilantro.