Tonight's meal consists of one of mine and Jon's favorites that we started cooking last summer. It's perfect for days where it's sunny and you would want to be outside eating them. And it's easy to make. To make it vegan, you just need an egg substitute.
As usual, it was absolutely delicious.
1 (16 ounce) can black beans, drained
1/2 green bell pepper, cut into 2 inch
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
|1.||If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.|
|2.||In a medium bowl, mash black beans with a fork until thick and pasty.|
|3.||In a food processor, finely chop bell pepper, and garlic. Then stir into mashed beans.|
|4.||In a small bowl, stir together egg, chili powder, cumin, and chili sauce.|
|5.||Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.|
|6.||Place patties on baking sheet, and bake about 10 minutes on each side.|
The recipe came off of all recipes.com here