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1 (15 oz.) can pinto beans, drained may also use refried beans
1/2 sm. onion, chopped
1/2 c. yellow cornmeal
1 (4 oz.) can chopped green chilies, drained
4 oz. sharp cheddar cheese, shredded
1/4 tsp. chili powder
Pinch salt
1 egg, lightly beaten
2 tbsp. butter, melted
Few drops Tabasco sauce, to taste

Preheat oven to 425 degrees. Lightly coat a baking sheet with vegetable cooking spray and set aside. In a large bowl, mash beans, onion, and 1/3 cup cornmeal with a fork to form a thick paste. Stir in chilies, cheese, chili powder, salt, and egg until smooth. Chill 30 minutes. Form mixture into 4 patties and coat each with the remaining cornmeal. Arrange on prepared baking sheet, drizzle with butter, and sprinkle each with a drop or two of Tabasco. Bake 20 minutes, turning once. Serve with Saucy Salad.
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