Smoky Southwest Black Bean Quinoa Burgers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Southwest Black Bean Quinoa Burgers

YOUR SOLIN GENERATED RECIPE

Smoky Southwest Black Bean Quinoa Burgers

Enjoy these hearty, flavorful burgers that combine protein-packed black beans and quinoa with a vibrant medley of red bell pepper and red onion. Seasoned with smoky cumin and paprika and lightly bound with egg and oats, these burgers offer a satisfying blend of textures and a burst of Southwestern flair. Perfect for a nutritious breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
32.5g
Fat
11.8g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (170g)

1/2 cup Cooked Quinoa (93g)

1 Whole Egg (50g)

1 Egg White (33g)

1/2 cup Red Bell Pepper, chopped (46g)

1/4 cup Red Onion, minced (40g)

1/4 cup Ground Rolled Oats (20g)

1/2 tsp Olive Oil (2.5g)

Spices: Smoked Paprika, Cumin, Garlic Powder, Salt & Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large bowl, mash the black beans until mostly smooth with a few chunks remaining for texture.

  • 2

    Stir in the cooked quinoa, whole egg, and egg white until well combined.

  • 3

    Fold in the chopped red bell pepper, minced red onion, and ground rolled oats.

  • 4

    Add olive oil and season the mixture with smoked paprika, cumin, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.

  • 5

    Form the mixture into 4 equally sized patties. If the mixture feels too wet, add a little more ground oats; if too dry, mist with a few drops of water.

  • 6

    Preheat a non-stick skillet over medium heat. Lightly grease with a small amount of olive oil if necessary.

  • 7

    Cook the patties for about 4-5 minutes on each side, until a crisp exterior forms and the patties are heated through.

  • 8

    Serve warm, and enjoy your Smoky Southwest Black Bean Quinoa Burgers either on a bed of greens or nestled between whole-grain buns.

Smoky Southwest Black Bean Quinoa Burgers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Southwest Black Bean Quinoa Burgers

YOUR SOLIN GENERATED RECIPE

Smoky Southwest Black Bean Quinoa Burgers

Enjoy these hearty, flavorful burgers that combine protein-packed black beans and quinoa with a vibrant medley of red bell pepper and red onion. Seasoned with smoky cumin and paprika and lightly bound with egg and oats, these burgers offer a satisfying blend of textures and a burst of Southwestern flair. Perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

552kcal
Protein
32.5g
Fat
11.8g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (170g)

1/2 cup Cooked Quinoa (93g)

1 Whole Egg (50g)

1 Egg White (33g)

1/2 cup Red Bell Pepper, chopped (46g)

1/4 cup Red Onion, minced (40g)

1/4 cup Ground Rolled Oats (20g)

1/2 tsp Olive Oil (2.5g)

Spices: Smoked Paprika, Cumin, Garlic Powder, Salt & Pepper (to taste)

PREPARATION

  • 1

    In a large bowl, mash the black beans until mostly smooth with a few chunks remaining for texture.

  • 2

    Stir in the cooked quinoa, whole egg, and egg white until well combined.

  • 3

    Fold in the chopped red bell pepper, minced red onion, and ground rolled oats.

  • 4

    Add olive oil and season the mixture with smoked paprika, cumin, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.

  • 5

    Form the mixture into 4 equally sized patties. If the mixture feels too wet, add a little more ground oats; if too dry, mist with a few drops of water.

  • 6

    Preheat a non-stick skillet over medium heat. Lightly grease with a small amount of olive oil if necessary.

  • 7

    Cook the patties for about 4-5 minutes on each side, until a crisp exterior forms and the patties are heated through.

  • 8

    Serve warm, and enjoy your Smoky Southwest Black Bean Quinoa Burgers either on a bed of greens or nestled between whole-grain buns.