Puebla Recipe

Prepare flax egg

In a small bowl combine the ground flaxseed with the warm water. Stir and let sit 5 minutes until gelatinous.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and red bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine patty mixture

In a large bowl add the mashed black beans. Stir in the sautéed vegetables, corn, grated carrot, cumin, chili powder, smoked paprika, salt, pepper, and chopped cilantro. Add the prepared flax 'egg' and the panko breadcrumbs. Mix thoroughly until the mixture holds together—if too wet, add up to 2 tablespoons more panko; if too dry, add 1 tablespoon water or lime juice.

Form patties

Divide the mixture into 4 equal portions (for 4 servings) and shape into patties about 3 inches wide and 1/2 inch thick. Press firmly so they hold together during cooking.

Cook patties

Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium heat. Add the patties without crowding and cook 4–5 minutes per side until a deep golden crust forms and they are heated through. If they brown too quickly, reduce heat to medium-low. Transfer cooked patties to a plate lined with paper towels to drain briefly.

While patties rest, combine the Greek yogurt, mayonnaise, fresh lime juice, lime zest, chili powder, smoked paprika, hot sauce (if using), and salt in a small bowl. Whisk until smooth and taste — adjust salt, lime, or hot sauce to preference. Chill until ready to assemble.

Place two washed lettuce leaves overlapping on each serving plate to create a base (or use as a low-carb wrap).

Set a warm veggie patty on top of the lettuce base for each serving.

Spoon 1–2 tablespoons of the chili lime crema over each patty, then top with 2–3 slices of tomato and a sprinkle of extra cilantro leaves.

Serve immediately with lime wedges on the side. Leftover patties can be refrigerated for up to 3 days and gently reheated in a skillet. Crema keeps refrigerated up to 4 days.