Vegetarian

Beans and Rice Breakfast Cakes is for Breakfast.

Beans and Rice Breakfast Cakes takes 15 minutes to prepare.

Beans and Rice Breakfast Cakes takes 10 minutes to cook.

Beans and Rice Breakfast Cakes makes 1 servings.

The ingredients for Beans and Rice Breakfast Cakes are:

1/2 C. black beans, slightly mashed
1/2 C. cooked brown rice
1/4 C. chopped onion, plus 1 tbsp.
1/2 C. chopped mushrooms
salt and pepper
tabasco? do it.....

4 slices tomato
2 C. fresh spinach
1 medium egg

Here is how you make Beans and Rice Breakfast Cakes:

Mash black beans in a bowl until coarsely mushy with a fork. Add rice. Cook onions and mushrooms over medium heat for about 5 min. Add salt and pepper to taste and add to bean/rice mixture. Add...TABASCO!Form beans/rice mixture into two little cakes. They are delicate and require a little love, but you'll get it. Cook in same pan over medium heat, 5 min per side. If non-stick, no oil necessary. Otherwise, pam works juuuust fine.Once cakes are done, add spinach to the pan for 30 seconds, just to soften them up a bit. Place tomatoes on a plate, add spinach, and cakes on top. So pretty.Fry an egg in same pan, both sides for about 2 min each. No oil necessary. Again, if you need it, do it!Place egg on top of spinach. Add reserved chopped onion and eat up buttercup!Number of Servings: 1Recipe submitted by SparkPeople user KMAFUH.

The nutritional information for Beans and Rice Breakfast Cakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 334.7

• Total Fat: 7.6 g
• Cholesterol: 187.0 mg
• Sodium: 115.7 mg
• Total Carbs: 64.8 g
• Dietary Fiber: 13.0 g
• Protein: 20.2 g