Pinto Bean Patties

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Got leftover quinoa and pinto beans?

Most weeks, I make some quinoa and pinto beans to eat for lunch. It is really yummy when you put some guacamole on it, and the kids seem to like it. Very simple and easy. However, after eating it a couple of times, we are bored of it and need to move on. This is how these pinto bean patties were created. It is a fabulous way to use leftover cooked quinoa and pinto beans. The kids don’t recognize the patties as leftovers. Instead, they see them as a totally new meal. This is important…that they are not forced to eat the same thing over and over again just to use up leftover food. That is not a battle I want to get involved in.

So, basically, you put all the ingredients in a food processor, form the mixture into patties and then bake them. They keep well for a few days. They work well as finger food for the kids. The adults like them with guacamole and tomatoes on top, but the kids want everything separate and then pick the patties up with their hands.

The patties also contain cilantro and some veggies, so it is an easy way to have them eat veggies without really knowing it. People have asked me if I am hiding veggies in things. No, I’m not. I let the kids know what is in there, so it is not deceptive. However, by chopping veggies into little bits and putting them in patties, the kids are more likely to eat it. On the other hand, if you give a kid a few sprigs of cilantro and ask them to eat it…it is just not going to happen.

Enjoy, The Mama

Pinto Bean Patties

Ingredients

  1. 2 stalks of celery, coarsely chopped
  2. 2 medium carrots, coarsely chopped
  3. 1/2 cup of onion, coarsely chopped
  4. 1/4 cup nutritional yeast
  5. 1/4 cup chia seeds
  6. 1 tsp unrefined sea salt
  7. 1/4 tsp ground cumin
  8. 1/4 tsp ground black pepper
  9. 1/2 tsp dried oregano
  10. 1/4 cup brown rice miso (or tahini)
  11. 1/4 cup quinoa flakes
  12. 1/2 cup fresh cilantro
  13. 2 cups cooked pinto beans
  14. 1.5 cups cooked quinoa
  15. For garnish: guacamole and cherry tomatoes

Directions

  1. Put the celery, carrots and onions into the food processor fitted with the S-blade. Process until veggies are minced.
  2. Add the rest of the ingredients except cilantro, beans and quinoa. Process well.
  3. Add in the cilantro and pulse chop. Don’t puree it and don’t leave it stringy.
  4. Add in the beans and quinoa. You will need to stop the machine and scrape down the sides with a big spoon a few times.
  5. Line a baking sheet with parchment paper and preheat the oven to 300 degrees.
  6. Using your hands, form the mixture into 12-16 patties.
  7. Bake in the oven for 30 minutes. Remove from the oven. Turn the patties over gently, using a spatula. Bake in the oven for an additional 30 minutes.
  8. Serve with guacamole and chopped cherry tomatoes on top or on the side.

Notes

  1. The leftover quinoa should still be moist and sticky. If it has sat too long in the fridge, then it gets dry and the patties will not stick together very well.
  2. The patties store well in an airtight container in the fridge.

 

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2 Responses to Pinto Bean Patties

  1. So far we still like veggie/bean burgers. I make quite a few different ones and freeze them. You can make season them so many different ways and use different grains and beans – the combinations seem endless. With a variety of them frozen we have some fast heat and eat options for future meals.
    It’s great that your children like these!

  2. The Mama says:

    Thanks Tami. I had not thought of freezing them, but that would be a good thing to do. Frozen, quick reheat meals are always appreciated around here!

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