Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy bean quarter pounders (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Feburgerary is coming to a close but we have one more burger for you. Today we're making the classic quarter pounder, this burger really. Другие популярные результаты. Mae's Kitchen Spicy Bean Quarter Pounder, crammed with kidney beans and chickpeas.
Spicy Bean Quarter Pounders (vegan) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Spicy Bean Quarter Pounders (vegan) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have spicy bean quarter pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Spicy Bean Quarter Pounders (vegan):
- Take 1 cup dried breadcrumbs *(see steps 1-3)
- Get 1 can red kidney beans, drained
- Make ready 1 can garbanzo beans/ chick peas, drained
- Make ready 2 medium carrots, peeled and chopped
- Prepare 1 tbsp olive oil
- Make ready 1 yellow onion, quite finely chopped
- Prepare 2 garlic cloves, crushed
- Make ready 1/2 tsp smoked paprika
- Prepare 1/2 tsp ground cumin
- Take 1 tsp dried oregano
- Take 1/4 cup frozen sweetcorn, defrosted
- Prepare 2 tbsp chopped pickled jalapeños
- Get 4 tbsp canola oil, for frying
- Get 4 burger buns
My gluten free and vegan spicy bean burrito recipe is the perfect lunch on the go and it's so easy to make at home. What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days.
Instructions to make Spicy Bean Quarter Pounders (vegan):
- Heat oven to 110C.
- Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
- Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup…set aside
- Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
- Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
- Add the garlic and cook for another minute
- Add cumin, oregano and paprika
- Allow onion mixture to cool, off the heat
- Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher…you don't need them totally mashed, but mostly.
- To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper
- Mix well until the mixture sticks together
- Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
- Heat the canola oil over a medium heat in a skillet (or two, if necessary…you may need to rinse and wipe dry the skillet you used for the onions)
- Fry the burgers for 4-5 minutes each side
- Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños…
Black beans (also known as black turtle beans) are one of the fastest dried beans to cook. Even without soaking they are soft in less than an hour. You can of course use pre-cooked black beans straight from a can. Spicy Black Bean and Quinoa Burritos are super easy to make vegan freezer burritos loaded with veggies, quinoa and black beans for a delicious meal prep idea and brown bag lunches! These tasty vegan burritos are filled with protein rich black beans and quinoa, colorful veggies and flavorful spices..
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