Quick, yummy and easy. I added some chopped green chilies to the bean/corn mixture, and served with salsa and sour cream.

This took minutes to prepare and was really delicious. I made a few changes: I added a packet of Salad and Vegetable Seasoning to the bean mixture, and I used corn tortillas instead of flour. The corn tortillas were a little smaller so it made five "cakes" instead of four. I served this with a head of romaine hearts that I slivered thin and tossed with Olive Oil, white wine vinegar, chopped black olives, a few chopped ripe plum tomatoes, and then sprinkled it all with crumbled Queso Fresco cheese. I also used a box of Mexican Rice and sprinkled that with queso fresco cheese, also. This was delicioso! Muy Bien!