We still have so many poblano peppers this week we made black bean burgers using the peppers.
Makes 12 patties
1/2 cup dry quinoa (cooked with 1 cup water for 20 minutes)
1 canned black bean, drained, rinsed, and drained
1/2 cup green onions (scallions), diced
2 clove garlic, minced
1 small roasted poblano pepper (roast at 425 for ~40 minutes, Cool and then peel outer skin)
1/4 cup sun-dried tomato, soaked in water (1/4 cup water and add to the mix)
1 cup kale, thinly sliced
2 1/2 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 TBS maple syrup
1 tsp chili powder
1 TBS lime juice
Directions: Place all the ingredients in a food processor, process until smooth. Using 1/4 cup scoop flatten into patties. Bake at 375 for 20 minutes, flip and bake another 10 minutes.
We served them with a guacamole and lettuce on a gluten free bun.
We froze them after cooling in individual paper sandwich bags,