Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups cooked black beans (divided)
  • 1 chipotle chili in adobo sauce
  • 1 onion (chopped fine)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons tomato paste
  • ½ teaspoon chili powder
  • ¼ teaspoon crushed red pepper (more or less to taste)
  • Salt and Pepper (to taste (I used 3/4 teaspoon sea salt, 1/2 teaspoon ground pepper))
  • 1 cup cooked quinoa
  • ½ cup gluten-free breadcrumbs
  • ¼ cup cilantro (minced)
  • ½ cup Monterey Jack cheese (shredded (or Daiya Shreds))
  • 2 eggs (beaten, or 2 flax eggs)
  • 2 tablespoons avocado oil (for cooking)

Instruction

  • Place ½ cup of black beans in the bowl of the food processor with the chipotle chili. Pulse until well combined. Combine with the remainder of black beans in a large bowl.
  • Heat skillet sprayed with oil over medium heat. Add onion and cook for 7 minutes. Stir in garlic, tomato paste, chili powder, crushed red pepper, salt, and pepper and cook for one more minute. Remove from heat and combine with black bean mixture.
  • Stir in quinoa, breadcrumbs and cilantro. Allow to cool for 3–4 minutes and add in eggs and cheese.
  • Form patties and place in the freezer for 10 minutes. Heat oil large skillet over medium heat. Cook for 3 to 6 minutes per side.
  • Optional:  For firmer burgers in the center, bake in a 350 degree oven for 8 to 10 minutes.
  • Serve on buns with desired fixings. Also great over a bed of greens.