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Project Angel Foodie Friday: Southwestern Black Bean Veggie Patty
The renowned chefs from the Project Angel Food Kitchen never cease to amaze, and this next healthy vegetarian recipe is no exception, as everyone is always asking for this favorite in their weekly delivery. The Southwestern Black Bean Veggie Patty is packed with flavor and healthy veggies.
Fifty of our 2,400 clients are vegetarian. So, there are many dishes like this sumptuous veggie patty that are enjoyed by most clients -- meat lovers and vegetarians alike! We make sure to have meatless meal options for those who don't eat meat. Each day, Project Angel Food prepares 39 variations of our medically tailored meals.
FoodieFun Fact: Project Angel Food Head chef John Gordon’s favorite spiceis paprika, which he loves using as a garnish. “I think its color makes a dishgo bang!”
Makes 12 Patties
Ingredients:
- 5 cups Black Beans
- 2 cups Brown Rice
- 1 1/2 cups Oats
- 2 cups Minced Onions
- 1/2cup Diced Green Chiles
- 1/2 cup Diced Red Peppers
- 1/2 cup Minced Garlic
- 1 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 1/2 cups Egg Whites
- 1 cup All Purpose Flour
- 1/2 cup Canola Oil
- 1/2 tbsp Cumin
- 1 1/2 tbsp Taco Seasoning
- 1/2 tbsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Smoked Paprika
- 1/2tsp Chipotle Powder
Directions:
- Toast spices in a frying pan until fragrant.
- Add oil and mix well.
- Add onions and garlic. Cook until soft.
- Remove from heat, and gradually whisk in flour until smooth. Return to heat and whisk.
- Add diced green chiles and diced red peppers. Remove from heat and allow to cool.
- Mix black beans in a mixer until they are partially mashed. Add brown rice and mix well. Add oats and mix well.
- Add your veggie mixture and mix well. Add egg whites and mix well.
- Form patties and freeze before baking,
- Bake at 350 for 25-30 minutes or until set.
- Enjoy your healthy veggie patties however you prefer – with a gluten free bun, a lettuce wrap, or just on top of some rice or salad!
