1 (16 oz) can of black beans, drained & rinsed
1/2 green bell pepper, large chopped pieces
1/2 onion, large chopped pieces
3 garlic cloves, peeled
1 TBSP chipotle hot sauce, more if you like it 🙂
2 TBSP cumin, more if you like it like I do!
bread crumbs (I use panko. Use gluten free panko if needed)
In a bowl, mash the beans.
Put chopped bell pepper, onion & garlic cloves in a food processor until finely chopped. Stir it into the mashed beans.
In another bowl mix the egg, cumin & chipotle
Stir egg mix into black beans.
Mix in bread crumbs until mixture is sticky and holds together.
Make into patties.
Heat enough coconut oil in skillet to cover the bottom. Cook the patties slow on a med/low heat until brown then flip.
COCONUT CHIPOTLE MAYO
1 cup canned coconut cream (Trader Joes) 1/3 cup of your favorite chipotle hot sauce (more if you like it!) 1/4 cup olive oil 1 TBSP ground chia seeds (rich in fiber and Omegas) 1 garlic clove, pinch of sea salt. Throw all of these ingredients into a food processor and blend until everything is mixed well. Give it a taste and add more chipotle if needed. Put in fridge until ready to use.
I like serving these on whole wheat thin buns with avocado, lettuce, tomatoes & red onion
OR over a handful of mixed greens with all the toppings and drizzling the Chipotle Mayo over it!