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, corn, almond meal, tapioca flour and salt. Mix well. Add a little extra almond meal and/or tapioca if necessary for the mixture to hold together.
Lightly flour (with a little extra tapioca flour) and divide mixture into six equal balls.
Flatten each ball into a 1/4-inch-thick cake.
Heat oil in a non-stick fry pan. Cook each bean cake about 2 minutes each side.
Serve topped with lettuce, tomato, cheese, sour cream, salsa and other garnishes, as desired.
Ingredients
Directions
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, corn, almond meal, tapioca flour and salt. Mix well. Add a little extra almond meal and/or tapioca if necessary for the mixture to hold together.
Lightly flour (with a little extra tapioca flour) and divide mixture into six equal balls.
Flatten each ball into a 1/4-inch-thick cake.
Heat oil in a non-stick fry pan. Cook each bean cake about 2 minutes each side.
Serve topped with lettuce, tomato, cheese, sour cream, salsa and other garnishes, as desired.