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. 😀
Be well!
I can’t wait to cook a party this evening! I was wondering, do you cook the rest up and then use in recipes later or do you just keep the mixture in the refridge and cook as you use it for recipes? Thx so much for all of your recipes!!! I go to your site first when looking!!!
Hey CJ! Sorry for the delayed response. I do make a couple patties at a time when I make them, but I like the filling in taquitos, stuffed into zucchini – so many possibilities!
These look amazing! Do you know how many points on Purple?
Hi – I wrote it in the post, but its one smart point per patty on purple. 😀
Hi,
If you can’t find Oat flour what can I substitute? Thanks love all your recipes
Hi! Sorry, I just saw this – I make my own oat flour – just quick oats in my coffee grinder or in a blender of food processor until it’s flour consistency – that’s it 😀
You are so dang creative in the kitchen. I think I want to try these as the tacos. Looks super yummy!
Thanks Paula!
Giving these a try!! Happen to know what they are on Team Blue? Thanks for posting!!
Hi Judy! They are 4 points on #teamblue