My job comes up with amazing recipes every week. It’s gotten to the point that I can’t go through the week without testing at least one of them! This week I tested a variation on one of their veggie recipes that calls for white beans. I had tons of cilantro and black beans to work with so I substituted with those and came up with this recipe. It’s filling but light and very easy to make. I recommend making this with leftover quinoa (since you need so little of it). Total cooking time is about a half hour and it feeds 3 comfortably, but really 2 because you’re probably not going to want to share.
- 1 15 oz can black beans, drained
- 3 tbsp quinoa, cooked
- 3 tbsp corn meal
- 3 tbsp fresh cilantro, chopped
- 2 tsp vegan Worcestershire sauce
- Salt and pepper to taste
- Juice from 1 small lime
- 4 tsp olive oil
- Your favorite hot sauce or salsa
- Preheat the oven to 375.
- Mash half of the black beans in a medium bowl.
- Add remaining black beans, quinoa, corn meal, cilantro, Worcestershire sauce, lime juice, and salt and pepper. Mix together with your hands.
- Form 6 patties from the mixture and place on a baking sheet either lined with foil (greased) or parchment paper.
- Drizzle evenly with olive oil. Bake for 20 minutes, carefully flipping halfway through.
- Top with your favorite hot sauce or salsa.