black bean chili burgers

Main dish
6 servings
1 cup -Water
½ cup Quinoa; rinsed
2 cups Black bean flakes Boiling water
2 teaspoons Chili powder
1 teaspoon Ground cumin
½ cup Fresh cilantro, chopped
Green onions; chopped
½ cup Red bell pepper, chopped
½ cup Plain bread crumbs
¾ teaspoon Salt
2 teaspoons Vegetable oil
2 cups Lettuce; shredded
1 cup Grated lo-fat cheddar cheese OR cheddar-style soy cheese
½ cup Nonfat sour cream
1 cup Bottled salsa
  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 ½ 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 ¼-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: 5⅕ Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

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