Let’s pretend this published on a Friday, but really it doesn’t matter because people could read this post on a Tuesday. OMG, just get on with it Biz!
I am starting something new on Instagram called Follow Friday. I am going to make a recipe from someone that I follow, and yesterday I showcased my friend Nicole from Prevention RD.
She and I go WAY back. I think we started following each other around 2009 or 2010? I’ve watched her moved twice, have two beautiful babies, publish THREE cookbooks and start a podcast, all while being a full time registered dietician and diabetes educator.
I decided to do a deep dive into her blog, and when I saw these black bean burgers, I realized I had everything on hand to make them. Hannah used to give me grief for stocking up on pantry stuff, but since I haven’t done a full grocery shop in over two weeks, I am proud to be using up what I have on hand. Since it’s not my recipe, head on over to Nicole’s blog for a printable version here. On #teampurple on WW, each patty is only 1 smart point.
It smelled amazing before I even pan fried them. This would be a super quick dinner idea if you had the quinoa already cooked. I thought at first that I would make all six burger patties, but decided to just cook off one and then see what else I could make out of the filling.
Here’s how it looked after cooking three minutes over medium heat with avocado oil spray.
OMG – so much flavor! I love the hint of heat from the chipotle, the cilantr0 (I added a lot – probably 3/4 cup chopped!) and the pop of corn.
I love following meal prep accounts, but I am not a fan of cooking the same thing and eating it four days in a row – like chicken, brown rice broccoli. I need to switch it up. After I ate my burger, I thought – these would make great vegetarian tacos!
The next morning, I scrambled an egg, added a bit of cheddar cheese and made crispy breakfast tacos with my salsa roja.
And then I made breakfast empanadas this morning. Each empanada: 2 ounces skinny pizza dough , 1 teaspoon of Alouette garlic and herb cheese, 1 tablespoon of the black bean filling and 1/3 of a scrambled egg. Just fold the dough over – I pan fried the empanadas in avocado oil spray in a skillet for 2 minutes to start cooking the bottom, then cooked in my air fryer at 360 degrees for 8 minutes, then 400 degrees for 2 minutes.
And later on today I am going to be making southwest chicken and black bean egg rolls – so many possibilities! Make this recipe, give Nicole a follow – she can be found on instagram here.
I hope everyone is staying safe and well. I am enjoying this time being home. While I love going out and meeting people, doing happy hour, etc. I do truly love being home and close to my kitchen. 😀