Anyway, back to Chloe. :) I have made many of her desserts and a few meals, but the Mexicali Sliders scared me the most. Mainly, because I was really worried it would be too dry. Well, I am pleased to announce it wasn't. It was delicious, just like all her other recipes. I did make a few minor changes. I made them gluten-free, for starters, skipped the Mango sauce and added my favourite vegan cheese, Daiya (in Pepperjack).
|Mexicali Paties with Coconut Lime Quinoa, Guacamole, Salsa |
and Vegan Sour Cream
I didn't have any hamburger buns, so I served the patties over some left over Coconut Lime Quinoa. I couldn't imagine how good everything went together. Huge success! Even my husband, who it not a fan of anything bean related, really enjoyed this. :)
Check out Chole's site for the original recipe, but here are my VERY minor changes. :)
Black Bean Patties:
4 tablespoons olive oil, divided
1 onion, finely chopped
2 large mushrooms, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 small carrot, peeled and finely diced or shredded (about ½ cup)
½ cup cornmeal
½ cup almonds, roughly ground
2 tablespoons taco seasonings
½ cup chopped fresh cilantro
1 cup Daiya pepperjack cheese
¼ cup water
3 avocados, halved, pitted, and peeled
2 tablespoons lime or lemon juice
¼ cup salsa
Freshly ground black pepper
- To make the Black Bean Patties: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and mushroom, cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.
- Add beans, cornmeal, ground almonds, taco seasoning, salt, cilantro, cheese and water to the bowl of onions and mushrooms. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add more water, 1 tablespoon at a time.
- Form the bean mixture into 4 patties. In the reserved nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly golden. Add more oil to the skillet as needed. Drain patties on paper towels.
- To make the Guacamole: In a large bowl, mash together avocado and lime juice, then fold in salsa. Season with salt and pepper to taste.
- Top Patties with some Guacamole and serve over some Coconut Lime Quinoa. Enjoy!
Coconut Lime Quinoa
1 tsp coconut oil, or vegetable oil
1 clove garlic, minced
1 cup Quinoa, rinsed
1 ½ cup Vegetable Broth
½ cup Coconut Milk
Zest and Juice from 1 Lime
¼ cup Fresh Cilantro
2 tbsp Thai Basil (optional)
- Heat oil in a sauce pan over medium-high heat, add garlic and sauté until fragrant. Add Quinoa, broth and coconut milk, and stir. Bring to a boil, uncovered. Reduce heat and allow to simmer for about 20 minutes, covered, or until all the liquid has been absorbed. Remove from heat.
- Fold in lime zest and juice, cilantro and Thai Basil, if using. Fluffy quinoa, and serve immediately.
I loved this dinner and can't wait to make it again!! I was surprisingly easy and very yummy. Next time, I think I'll try the Spicy Mango Sauce and put it in a bun. Maybe serve it some of Chloe's Cajun Yam Fries. Mmm...
Great now I'm going to be dreaming about Yam Fries tonight! LOL!
Happy Cooking!! :)