Chipotle Black Bean Patties and Avocado Salsa
By Dani Taylor
15 oz can black beans, drained
½ c unsweetened vegan yogurt
6 Tbsp green onions, sliced
1 Tbsp crushed, dried chipotle peppers
1/4 c. panko breadcrumbs
¼ c vital wheat gluten
1 tsp garlic
¼ tsp salt + ¼ tsp salt (separated)
2 tsp olive oil
1 medium avocado, diced
1 medium tomato, diced
¼ tsp salt
2 tsp lime juice
In a food processor, add your black beans, yogurt, dried chipotles, salt, and garlic until it is a paste.
With the food processor still running, slowly add your vital wheat gluten until incorporated.
Transfer the mixture to a bowl and add the panko and 4 Tbsp of green onion and mix it all together. You may need to use your hands for this.
Divide the mixture into 4 equal parts and form into patties in your hand.
On a large skillet over medium-high heat, add your olive oil.
Add the patties to the pan and cook until they start to crisp up on one side. Flip the patties and cook the same way on the other side.
In a separate bowl, mix together your avocado, tomato, salt, lime juice, and 2 Tbsp green onions.
Serve the patties topped with your avocado salsa
Makes 4 servings
Nutrition per serving: 234 calories, 10g protein, 11g fat, 27g carbs