YIELD: 4 Portions

½ cup masa corn flour
½ cup cooked brown rice
water, as necessary
4 oz. prepared fresh tomato salsa
¼ cup lightly toasted Panko bread crumbs
2 tsp. cumin
1 ½  Ibs. cooked black beans, rough chopped
2 oz. red onion, small diced
½ cup cilantro, washed and finely minced
2 oz. fresh garlic, minced
Salt and pepper, to taste

1. In a large mixing bowl, combine the masa corn flour, brown rice, water (enough to bind the mixture), fresh salsa, panko, and cumin.  Let the mixture stand for 10 minutes then fold the remaining ingredients in by hand.  Season to taste with salt and pepper. 
2. Scoop the mixture onto a preheated griddle and cook 5-7 minutes per side, until warmed through and firm to the touch.  Top, and serve immediately.

Recipe:

Chef Sam Caldwell, Executive Chef, Big Meadows Lodge/Wayside, Shenandoah National Park and Chef Steven Sterritt, Executive Chef, Skyland Lodge, Shenandoah National Park