1 jalapeno pepper2 garlic cloves
2 (15 oz) cans of black beans, drained and rinsed
2 Tbsp cumin
1 ¼ tsp salt
1/2 cup bread crumbs
2 Tbsp tomato sauce
1 Tbsp ground flaxseed
3 Tbsp Sriracha sauce
1/2 cup corn
Olive oil cooking spray
Cut open the jalapeno and remove the seeds. Chop and place in a food processor with the garlic cloves. Pulse until finely chopped. Add one can of black beans to the food processor and pulse to mix. Add the cumin and salt and continue to process until you have a chunky paste.
Pour the black bean mixture from the food processor into a large mixing bowl. In a small bowl, mix ground flax with 3 Tbsp water. Let sit for 5 minutes. Add the bread crumbs, tomato sauce, corn and flax mixture to the black bean mixture. Stir together to combine. Add the second can of drained & rinsed black beans. Stir together and form into 6 patties.
You can refrigerate or freeze the patties for an hour or so if they're too fragile to cook or put them directly onto the sprayed skillet. Cook for approximately 5 minutes on each side until done.
Serves 6 at 244 calories per serving.