I’m trying to veganize myself a couple of days a week at the moment and testing all sorts of legume recipes. These little black bean cumin-scented lovelies are my current answer to Tex Mex. They are amazingly delicious wrapped in a tortilla with a dollop of cashew cream, zesty guacamole and a light tomato salsa. They’re very easy to prep, packed with fiber, protein and lots of of flavor. You could also make mini versions and serve them on a tortilla chips with all the trimmings as an appetizer.
Ingredients
- 1 1/2 cup black beans, cooked
- 3/4 cup mushrooms
- 1 celery stalk, chopped
- 3/4 cup of gluten free bread crumbs (I use oven-dried almond pulp from making almond milk) plus a few tbsp for dusting
- 1 chia egg (1 tbsp chia seeds mixed and soaked with 21/2 tbsp of water)
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 3 tbsp cilantro, minced
- 2 tbsp olive oil + 2 tbsp for frying
- Salt, pepper
Instructions
- Place all ingredients in a blender and mix for 30 minutes or until it is a chunky paste
- Divide the mixture into 6 balls and flatten each one into the shape of a patty
- If they are slightly sticky you can add a dusting of breadcrumbs
- Put skillet on medium high heat stove and add the 2 remaining tbsp of olive oil
- When oil is hot, add the patties and cook for 3 minutes at medium heat. Flip over each patty making sure it is dark golden and cook for another 2 minutes.
- Serve with fresh guacamole, tomato salsa and cashew cheese
