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1 cup water
1/2 cup chopped fresh cilantro
1/2 cup quinoa, rinsed
2 green onions, chopped
2 cups black bean flakes
1/2 cup chopped red bell pepper
1 1/2 cups boiling water
1/2 cup plain bread crumbs
2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
2 teaspoons vegetable oil
Optional garnishes:
2 cups shredded lettuce
1 cup bottled salsa
1 cup grated low-fat cheddar cheese or cheddar-style soy
cheese
avocado, diced
ipe olives, sliced
1/2 cup nonfat sour cream
green onions, chopped
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.
4. Lightly flour hands, and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake.
5. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side.
6. Serve topped with lettuce, cheese, nonfat sour cream, salsa, and other garnishes, as desired.
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