Skinny Mexican Recipe
Black bean patty, tri-color quinoa, black beans, pico de gallo, pickled onions, avocado, crispy tortilla strips, shishito peppers, romaine, cheddar cheese, cilantro, lime sour cream, chipotle agave vinaigrette
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Ingredients
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Black Bean Patty
Toppings and Sides
Method
Black Bean Patty Preparation
- 1
Prepare the Quinoa
In a medium saucepan, combine the dry quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- 2
Make the Black Bean Patty Mixture
In a large bowl, mash the canned black beans with a fork until mostly smooth, leaving some chunks for texture. Stir in the cooked quinoa, breadcrumbs, cumin, chili powder, garlic powder, salt, pepper, and the egg. Mix until well combined.
- 3
Form the Patties
Shape the mixture into patties (about 4-6 depending on the desired size). Place them on a plate or tray and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Patties
In a skillet over medium heat, add a tablespoon of oil. Cook the patties for 4-5 minutes on each side until golden brown and heated through. Remove from the skillet and set aside.
Assemble the Dish
- 5
Prepare the Toppings
While the patties are cooking, chop the avocado, and prepare the pico de gallo, pickled red onions, and crispy tortilla strips.
- 6
Sauté the Shishito Peppers
In the same skillet, add a little more oil if needed and sauté the shishito peppers for 3-4 minutes until they are blistered and tender.
- 7
Build the Dish
On a plate or bowl, layer the romaine lettuce as a base. Top with the quinoa, black bean patty, pico de gallo, pickled onions, avocado slices, crispy tortilla strips, sautéed shishito peppers, and shredded cheddar cheese.
- 8
Finish with Dressings
Drizzle with lime sour cream and chipotle agave vinaigrette, and sprinkle fresh cilantro on top before serving.
