Ingredients with Measurements:
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup milk
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Skillet
- Mixing bowl
- Spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the black beans and shredded cheddar cheese.
2. In a separate bowl, mix together the cornmeal, flour, baking powder, salt, cumin, chili powder, and garlic powder.
3. Add the dry ingredients to the bowl with the black beans and cheese, and mix until well combined.
4. In a small bowl, whisk together the milk, egg, and vegetable oil.
5. Add the wet ingredients to the bean and cheese mixture, and stir until everything is well combined.
6. Heat a skillet over medium-high heat and add a tablespoon of oil.
7. Using a spoon, drop spoonfuls of the bean and cheese mixture into the skillet, flattening them slightly with the back of the spoon.
8. Cook for 2-3 minutes on each side, until golden brown and crispy.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 stamp and go
Nutritional information:
Per serving (1 stamp and go):
Calories: 120
Fat: 6g
Carbohydrates: 12g
Protein: 5g
Sodium: 200mg
Substitutions for ingredients:
- Any type of canned beans can be used instead of black beans.
- Pepper jack cheese can be used instead of cheddar cheese.
- Soy milk or almond milk can be used instead of regular milk.
Variations:
- Add diced jalapenos or green chilies for extra spice.
- Substitute the cornmeal with breadcrumbs for a different texture.
- Add diced cooked bacon for a smoky flavor.
Tips and tricks:
- Make sure to flatten the stamp and go slightly with the back of the spoon to ensure even cooking.
- Use a non-stick skillet to prevent sticking.
- Serve with a dollop of sour cream or salsa on top.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a platter with a side of salsa and sour cream.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced avocado
Pairings:
- Margaritas
- Mexican beer
- Sangria
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the stamp and go are falling apart, add more flour to the mixture to help bind it together.
- If the stamp and go are too dry, add a little more milk to the mixture.
Food safety advice:
- Make sure to cook the stamp and go thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Stamp and go is a traditional Jamaican snack made with saltfish and flour. This recipe puts a Southwestern twist on the classic dish.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve as an appetizer or as a main dish with a side of rice and beans.
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