Snack number 2 is extremely easy to prepare. I hope you enjoy!
Mini Corn Cakes Topped with Beans
- 1 cup refried beans
- 2 Tbsp. sour cream
- ½ tsp. each: ground cumin, ground coriander, smoked paprika
- Cilantro leaves for garnish
- Prepare your favorite corn cake and bake in a shallow 8 x 12 inch pan, or I like to use a mini-muffin pan. Cool. If using a sheet pan, cut into bite size pieces.
- Mix the beans, sour cream and spices. Top each with a little of the bean mixture, and garnish with a cilantro sprig.