Posts tagged ‘Eggs’

April 29, 2013

Black Bean & Quinoa Veggie Burgers


Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.

The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.


That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.


This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??


No veggie burger is complete unless topped with a fried egg and sriracha!

Oh and you better toast that bun.


Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties


  • 1/2 cup dry quinoa (I used the red variety)
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, divided, plus more to taste
  • 1 (15oz) can black beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 large egg
  • 2/3 cup frozen corn
  • 1/2 cup cilantro, chopped
  • 1 chipotle in adobo, minced (or 2 for bolder flavor)
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 oat flour (make by placing rolled oats in food processor)
  • 6 bulky rolls
  • Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)


Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.

*Print Recipe

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April 9, 2013

Huevos Rancheros


What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.


Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.


This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).


It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.


It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros


  • 2-3 tbsp extra virgin olive oil, divided
  • 4 corn tortillas
  • 1 cup black beans (1 can, drained and rinsed)
  • 2 cloves garlic
  • 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
  • 4 tbsp salsa
  • 4 eggs
  • Fresh cilantro, for garnish
  • Coarse salt and freshly ground pepper


In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

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