1 (15 oz.) can pinto beans, drained
1/2 sm. onion, chopped
1/2 c. yellow cornmeal
1 (4 oz.) can green chillies, chopped, drained
4 oz. sharp Cheddar cheese, shredded
1/4 tsp. chili powder
Pinch of salt
1 egg, lightly beaten
2 tbsp. butter, melted
A few drops of 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 sheets. Drizzle with butter and sprinkle each with a drop or two of Tabasco. Bake 20 minutes, turning once.