I have made this recipe a few times and think it's great - easy to modify, easy to make, healthy and inexpensive! I prefer to reduce the cumin to about 1/2 to 3/4 of a Tbsp and may tone down the cayenne depending on the audience, although I like it spicy! Last time I used a combo of black and kidney beans, reserved about 1/4 can whole beans from each and lightly pulsed the rest in a processor. It's nice to have a few whole beans for texture. I squeezed some liquid out of the onions and peppers after cooking them by placing them in a colander and pressing with a spoon and used a fork to scoop the salsa to reduce liquid content.
Recently I used half of the filling to make veggie patties by adding flax-egg substitute (1 Tbsp flax to 3 Tbsp water, mix and let set for 5 minutes) and half cup of bread crumbs. Formed into 4 patties and baked at 350 on a baking pan lined with parchment paper for about 7-10 minutes each side. I believe the liquid reducing measures helped keep the patties formed. Liked these 'burgers' better than the highly rated black bean burger recipe on this site. They're easy to grab for lunch and significantly less expensive than store bought!
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I have made this recipe a few times and think it's great - easy to modify, easy to make,...