1 can black beans drained (black-eyed peas or any beans will work)
1 C cooked quinoa best (leftover rice or a combination of both grains work well)
2 minced garlic cloves
1/2 C minced cilantro
1/4– 1/2 C breadcrumbs or Gluten Free brown rice bread crumbs (See video link here) OPTIONAL
1/2 C each toasted and then ground fresh nuts: pepitas/pumpkin & sunflower seeds.
1/4 C Grated Pecorino Romano cheese, Nutritional yeast OR DF Vegan Parma
1/2 C crumbled goat, sheep, or almond feta (optional)
1 tsp. Mexican or fajita seasoning
1/4 tsp Chili powder (optional)
1 small egg (or egg replacer or 2–3 Tbl. fresh ground soaked chia or flax seeds)
1/4 –1/2 tsp Celtic Sea Salt
Fresh ground pepper to taste
Optional additions: Diced cooked leftovers veggies or fresh corn are good to add in as well.
Cook down onions, peppers, and garlic in olive oil, (as if you were making fajitas).
Add all ingredients into a large mixing bowl. Using a sturdy wooden spoon or your hands work great, thoroughly blend all the ingredients together!
Form mixture into small-medium balls. Then press into patties. Coat both top and bottom of patty with extra cheese/nut mixture. (this last step is optional)
Fry them in a pre-heated skillet heated to medium with 3 Tbl. coconut oil.
Brown patties on both sides for approx 5-7 minutes per side.
Top with sliced avocados, red pepper hummus, fresh chopped cilantro or an avocado aioli.
Serve on a bed of lettuce, in a bun or taco, or great eaten with veggies!
These bean burgers are also great served as an appetizer in mini patties too!!! OLE!