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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup water

  3. 1/2 cup quinoa -- rinsed

  4. 2 cups black bean flakes

  5. 1 1/2 cups - boiling water

  6. 2 teaspoons chili powder

  7. 1 teaspoon ground cumin

  8. 1/2 cup fresh cilantro -- chopped

  9. 2 green onions -- chopped

  10. 1/2 cup red bell pepper -- chopped

  11. 1/2 cup plain bread crumbs

  12. 3/4 teaspoon salt

  13. 2 teaspoons vegetable oil

  14. --optional garnishes--

  15. 2 cups lettuce -- shredded

  16. 1 cup grated lo-fat cheddar cheese -- or cheddar-style

  17. -- soy

  18. 1/2 cup nonfat sour cream

  19. 1 cup bottled salsa

  20. avocado -- diced

  21. ripe olives -- sliced

  22. green onions -- chopped

Instructions Jump to Ingredients ↑

  1. Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

  2. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.

  3. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake.

  4. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.

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