black-bean and brown-rice cakes

2 cans (15 ounces each) black beans, rinsed and drained

2 large scallions, coarsely chopped

1 jalapeno, seeded and chopped

1/4 teaspoon ground cumin

3/4 cup cooked brown rice

1 tablespoon extra-virgin olive oil

Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. Combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties

Brush baking sheet with oil. Bake until bottoms are golden brown, 10 to 12 minutes. Let rest on 5 minutes before removing

enjoy 🙂