Ingredients Jump to Instructions ↓

  1. 1 c -Water

  2. 1/2 c Quinoa; rinsed

  3. 2 c Black bean flakes

  4. 1 1/2 c -Boiling water

  5. 2 ts Chili powder

  6. 1 ts Ground cumin

  7. 1/2 c Fresh cilantro, chopped

  8. 2 Green onions; chopped

  9. 1/2 c Red bell pepper, chopped

  10. 1/2 c Plain bread crumbs

  11. 3/4 ts Salt

  12. 2 ts Vegetable oil --OPTIONAL GARNISHES--

  13. 2 c Lettuce; shredded

  14. 1 c Grated lo-fat cheddar cheese -OR cheddar-style soy cheese

  15. 1/2 c Nonfat sour cream

  16. 1 c Bottled salsa

Instructions Jump to Ingredients ↑

  1. Avocado; diced Ripe olives, sliced Green onions; chopped Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. 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. 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. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias


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