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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Black Bean and Cornmeal Patties

I've always loved Black Beans, they remind me of my Abuela's kitchen and her cooking. She makes the most deliciously flavorful Black Beans, whether it is Soup or Rice and Beans they are always tasty and are a staple at at her table. It's been a little too hot lately for soup, and  I wanted to shake things up a bit by using those ingredients a different way.

Black Beans team up with Fresh Cilantro, Green Onions, Earthy Cornmeal and a touch of Hot Sauce and Spice for this tasty dish. The best way to describe the taste is the flavors of a fresh Homemade Corn Tortilla filled with Black Beans and fresh Salsa wrapped into one little mouth-watering package served with a side of Spicy Crema. These Black Bean patties are great as a snack, side dish, or Veggie Option to a Hamburger.

Here is my recipe for Tasty Black Bean and Cornmeal Patties:

Makes 10-12

1 Cup Yellow Cornmeal
1- 16oz Can Black Beans, Drained
2 Stalks Green Onions, sliced
1/2 cup Cilantro, chopped
1 - 2 Tblsp Hot Sauce
1 tsp Minced Garlic
1 tsp Fresh Ground Black Pepper
1 tsp Ground Cumin
1/2 tsp Oregano
1 tsp Salt
1/2 Cup Vegetable Stock
Vegetable Oil


Spicy Sour Cream (Spicy Crema):
1/4 Cup Sour Cream, 1/4 tsp Dried Minced Onion, 1/4 tsp Garlic Powder, 1 Tblsp Water,
1-2 tsp Hot Sauce, Pinch of Salt & Pepper
1. Mix all the listed ingredients till smooth, refrigerate until ready to use.

Black Bean and Cornmeal Patties:
1. In  a saucepan bring the Vegetable Stock to a boil, then add the cornmeal. Stir continuously till thickened, reduce heat and cook for another 5 minutes uncovered. Remove from stove and place in a bowl.

2. To the cooked cornmeal add the black beans, onions, cilantro, garlic, hot sauce, and spices. Mix throughly.

3. Pour oil about 1/2" deep into a frying pan, and heat to medium hot.

4. While the oil is heating, with slightly damp hands start forming the patties. Carefully place them in the oil, and cook till golden brown on both sides.

5. Drain on paper towels.

Serve Hot with Spicy Sour Cream Sauce.

I have added this to My Legume Love Affair #85, hosted by Jagruti at Jagruti's Cooking Odyssey and Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook.


  1. These look utterly gorgeous, I can imagine eating one right now and the crunch and the taste of the coriander, so making me drool. I am hosting MLLa this month, do hope you will join in.

    1. Thanks Shaheen! Of course I'll make it over, hope you give these a try sometime! :)

  2. Those do look really tasty Emily. I agree, I bet they would make a delicious burger. I hope you're having a great summer! You certainly seem to be traveling a lot!

    1. Thanks Gerard, they really are a great substitute burger haha! I wish I was traveling more, most of those travel pictures are from the last few years, it's a great link up! :)

  3. I adore little bites and with cornmeal in there, I can almost taste these. I will be hosting the July edition of MLLA on my blog on behalf of Jagruti soon. Thank you for sharing your recipe with MLLA.

    1. Thanks Lisa! Thanks for hosting, I'll stop by soon and take a look! :)

  4. I am so loving these. I have all the ingredients here so I'm making these for dinner tonight. I'll report back!

    1. Thanks Fiona! And please do let me know, see you later for A-Z! :)


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