If you don’t have the exact ingredients below, feel free to sub with similar … chipotle can be replaced with a bit of Sriracha sauce … or even black beans with white beans. Play around – worst case, it falls apart but it still delicious!!!
Serves 2-4, depending on how hungry they are 🙂
Optional items, for a different texture/taste/nutrition:
Cook quinoa and let cool … or ideally, use leftovers :-).
Heat olive oil over medium heat and add the onion, garlic, jalapeno and cumin, plus a pinch of salt. Saute about 5-6 minutes or until vegetables are soft. Place into a large bowl, and add 1 cup of the black beans (reserve 1/2 cup for texture, later) and tomato paste. Using a potato masher or large fork, mash all of the ingredients together.
Stir in the remaining beans along with quinoa and ground oats until evenly distributed. Make 4-6 patties, packing them tightly with your hands, and let rest in the refrigerator for at least a few hours.
Preferred: Bake on an oiled baking sheet at 400ºF for 20 minutes until heated. Flip halfway to brown evenly.
Alternate: In a skillet over medium-high heat, fry in a bit of oil for about 5 minutes on each side until golden brown.
While patties are cooking, mix the dressing ingredients well in a large bowl, taste and correct seasoning if necessary, then toss all salad ingredients with the dressing. Note: the flavor of this dish is complemented by the dressing, but doesn’t depend on it, so it needs very little dressing. If you’re concerned you need more, feel free to make it, but hold it to the side until you’ve tasted the patties/salad together – you may find you don’t need it at all.
Plate the salad in large bowls and top with the warm, golden brown patties.