When I get a craving for Mexican food, I try to think of grains over carbs. Trust me, I am a carb feign; I would eat them all day and night if I could. Nature’s Earthly Choice Organic Quinoa, 32 Ounce“>Quinoa gives you the carb satisfaction factor and the Goya Small Red Beans 15.5 oz“>red kidney beans, onions, and peppers with salsa adds to the flavor factor. Bringin’ back all the flavor with black, white, and red tri-color quinoa blend.
It’s an easy recipe that only has a few essential ingredients. You’ll be getting your grains and vitamins. Did you know onions are high in Vitamin C, B6, Calcium, and Fiber? Get out of here. Keep slicing. Plus, the garlic will keep those unwanted strangers away and boost your immune system while it’s at it.
Saute onions, pepper, and garlic in Palermo First Cold Pressed Extra Virgin Olive Oil, 16 oz.“>extra virgin olive oil until translucent or fork tender. HINT: You can boil the quinoa while you’re waiting for your veggies to saute. Add 2 cups of water for 1 cup of quinoa. Cook for approximately 15 minutes. Add cooked quinoa (they should have spiraled out) with the red kidney beans and mix thoroughly. I also added a little salsa on top to bring out the flavor. See below on my insta!
Looking for an easy way to get your protein. Look no further. We got you covered. All you need is a block of tofu (Trader Joe’s), non-dairy milk, flax seeds (grounded) salt, pepper, turmeric, cayenne pepper, vegan cheese, and onions. Pairs perfectly with sauteed spinach, Ozery bakery’s morning rounds, and Freida’s organic polenta.
First, put the block of tofu in a bowl and add about 2 tablespoons of non-dairy milk (I use Califia Farms). Then, add the grounded flax seeds about 1 tablespoon, a dash of salt, pepper, cayenne, and turmeric and two slices of vegan friendly cheese. Chop the onion into small square like pieces, you should use about half of the onion, and then mix it all together.
Heat your pan with drizzled olive oil and then scoop the seasoned tofu into the pan. Mix thoroughly until the onions are translucent and the vegan cheese is fully melted. Getting hungry? You’re almost done. All you have to do now is scoop into your plate.
Black bean burgers are loaded with protein and fresh veggies like carrots and onions. Get seasoning with cayenne pepper, chili powder, pepper and salt, turmeric, and cumin to spice up the flavor. You’ll need 1 onion, 2 cans of black beans, 2 shredded carrots, 3 garlic cloves, quick oats and soy sauce.
Start off shredding carrots or buy already shredded carrots (much easier and saves you time in the kitchen) and chop onions into small pieces. Chop garlic cloves too!
Heat a pan and add a little olive oil to cook the onions, carrots, and garlic in until sauteed. Don’t forget to add some salt and pepper for added flavor. While that’s cooking start mashing your black beans.
Once the onion, carrots, and garlic is cooked add it to your bowl of mashed black beans, and add 1/2 cup of quick oats, and tablespoon of soy sauce. Mix thoroughly then form into burgers.
Let them freeze for 30 minutes and then take them out to cook whenever you want. Just oil a pan and cook them.
Credits to Tasty for this delicious recipe! Watch the full video on how to make these protein filled black bean burgers.