Vegan Tex-Mex Breakfast Fiesta: A Mouthwatering Adventure in Flavors and Textures

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/4 cup diced green onion
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Cooking oil of choice (e.g., olive, avocado, or coconut) For the Avocado Lime Sauce:
• 2 ripe avocados
• 1/4 cup fresh lime juice
• 1/4 cup unsweetened almond milk
• 1 clove garlic, minced
• Salt and pepper to taste For the Salsa Verde:
• 2 cups fresh tomatoes, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup white onion, finely chopped
• 2 jalapeños, seeded and chopped
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. Cook quinoa according to package instructions using water or vegetable broth. Set aside to cool.
2. In a large bowl, mash black beans until mostly smooth. Add cooked quinoa, red bell pepper, green onion, cilantro, cumin, smoked paprika, salt, and pepper. Mix well and form into 8 patties.
3. Heat oil in a large non stick skillet over medium heat. Cook patties for about 4 minutes per side or until golden brown and crispy. Set aside.
4. In a blender, combine avocados, lime juice, almond milk, garlic, salt, and pepper. Blend until smooth and creamy.
5. In a bowl, mix together tomatoes, cilantro, white onion, jalapeños, garlic, and salt.

Chef’s Insight

To ensure the patties stay together during cooking, slightly wet your hands when handling the quinoa mixture.

Notes

Feel free to adjust the spice level according to your preference by adding more or less jalapeño to the salsa verde.