Ingredients

The following ingredients have 15 Servings
  • 2 cups cooked quinoa
  • 1 cup black beans (drained and rinsed)
  • 4 large eggs (beaten or 4 flax eggs (4 tablespoons ground flax sets +1/2 cup water))
  • 1 cup fresh salsa
  • 1 ounce cheddar cheese (grated (or Daiya))
  • 2 cloves garlic (minced)
  • 1 cup gluten free breadcrumbs (see above)
  • 1 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon coconut oil
  • For Serving: Avocado (Salsa, Spicy Yogurt Spread)

Instruction

  • In a medium bowl combine quinoa, black beans, eggs, salsa, cilantro, onion, cheese and garlic. Stir in breadcrumbs, cumin, chipotle chili powder and sea salt. Allow to sit for 5 to 10 minutes.
  • Form into small patties.
  • Heat oil in a heavy skillet over medium low. Add patties to the skillet (you will need to do this in batches so you don't overcrowd the pan). Cover and cook until the bottoms are brown and you see the edges start to dry, about 10 minutes. Flip and cook for another 8 to 10 minutes, until brown.
  • Serve with avocado, salsa and spicy yogurt spread.