Serves: 6
Total Calories: 70

1 cup water
1/2 cup quinoa, rinsed
2 cups black bean flakes
1 1/2 cups water boiling
2 teaspoons chili powder
1 teaspoon cumin ground
1/2 cup cilantro fresh, chopped
2 green onions chopped
1/2 cup red bell pepper chopped
1/2 cup bread crumbs plain
3/4 teaspoon salt
2 teaspoons vegetable oil

Optional Garnishes: 2 c shredded lettuce 1 c grated low-fat cheddar cheese or cheddar-style soy cheese 1/2 c nonfat sour cream 1 c salsa 1 diced avocado sliced ripe olives chopped green onions

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 1/2 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 1/4-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.

Nutritional Facts:

Serves: 6
Total Calories: 70
Calories from Fat: 18

More Recipes from the Cook'n Vegetarian Cookbook:
Baba Gannouj (Middle East)
Black Bean Chili Burgers
Grilled Eggplant Sandwiches
Grilled Tofu Sandwiches
Lentil Burgers
Peanut Burgers
Vegetable Burgers
Vegetarian Bacon
Veggie Sandwich Spread