The first is made with Pinto Bean Patties from a recipe from one of the vegetarian cooking classes I have been taking. They are great on flatbread, a bun, a wrap or, as in this case, served open-faced on a warm corn tortilla, with lettuce, cotja cheese, guacamole and cilantro on top.
Pinto Bean Patties with Guacamole Topping
Chef Alyssa Moreau
(Makes 4 patties)
1 Tbsp olive oil
1/4 cup onion, chopped fine
1/4 cup red or green bell pepper, chopped fine
2 cloves garlic, minced
1/2 tsp each cumin, chili powder and oregano
1 (15 oz) can pinto beans, rinsed and drained
2 Tbsp chopped cilantro
1 Tbsp fresh lime juice
dash cayenne or Tabasco (to taste)
2 Tbsp sliced black olives
1/2 cup grated cheese* (jack or cheddar)
1/2 cup crushed baked tortilla chips or rice chips
salt and pepper to taste
1 cup panko for crust on outside of patty (optional)
2 cups ripe avocado
2 Tbsp tomato, seeded and diced
1 clove garlic, minced
1 Tbsp fresh lime juice
cayenne to taste
1/4 tsp ground cumin
salt to taste
Heat oil in a medium skillet and saute onions and bell peppers for about 5 minutes, until onions are tender and translucent. Add in the garlic, cook a few minutes and add the spices. Mash pinto beans in a bowl with a tomato masher. Add in the sauteed vegetables, and rest of ingredients. Shape into patties, roll in panko and pan-fry (non-stick or well-seasoned cast iron skillet works well here), on both sides until crispy and browned, (they can also can be baked at 350 degree F. oven for 20-30 minutes).
Mash all together, adjust flavors to taste.
*Vegan option: replace cheese with 1/4 cup toasted pumpkin seeds
Notes/Results: These patties are a go-to recipe for me. I make them with whatever canned or leftover beans I have on hand (pinto, kidney, black beans, etc.) and whatever I have in the house. I usually replace the olives in the recipe with canned green chilies and to save a few calories, leave the cheese out of the patty and sprinkle some on top. These have blue corn chips in them and whole wheat panko crumbs to coat but you can make them gluten-free by using rice chips and leaving off the panko. These are great in any kind of bun or bread, or sometimes I just eat them on top of salad.
The second, Grilled Sausage, Onions & Pepper on Flatbread, satisfies my cravings for sausage and peppers in a healthier way. It is so easy it isn't really a recipe, I just slice a chicken or turkey sausage (these are aidells Artichoke and Garlic sausages), and saute it (in just a little olive oil), with sliced sweet onions, sweet peppers, garlic, salt and pepper. Meanwhile, I heat some whole wheat flatbread, and mix a sauce with some non-fat Greek yogurt and a little Dijon mustard. I spread 1/2 the warmed flatbread with the sauce, add the sausage mix and top with a little cheese (in this case some chevre), and fold the bread over. Delicious and served with a simple salad, it is a satisfying meal.
Both of these make a quick, easy, healthy and delicious lunch or dinner and they are a nice change of pace from a larger meal in the warmer weather.