YOUR SOLIN GENERATED RECIPE
Crispy Black Bean Quinoa Burger Lettuce Wrap
Savor a vibrant mix of crispy black bean and quinoa burger packed with a boost of plant protein from pea isolate and egg whites, accented by aromatic red bell pepper, onion, and garlic. Nestled in crisp lettuce leaves and topped with creamy avocado slices, this versatile meal delivers satisfying crunch, rich textures, and a harmony of spices for an energizing, balanced dish.
INGREDIENTS
1/2 cup cooked Black Beans
1/2 cup cooked Quinoa
2 Egg Whites
1 scoop Pea Protein Isolate
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Onion
1 clove Garlic
2 large Lettuce Leaves
1/4 medium Avocado
1/4 tsp Cumin Powder
1/4 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
In a medium bowl, mash the black beans lightly with a fork, leaving some texture.
Stir in the cooked quinoa, egg whites, pea protein isolate, chopped red bell pepper, onion, garlic, cumin, paprika, salt, and pepper.
Mix until all ingredients are evenly combined. If the mixture feels too loose, let it sit for 5 minutes to allow the ingredients to meld.
Form the mixture into a thick patty. For extra crispiness, either gently flatten the patty or form small patties.
Heat a non-stick skillet over medium heat. Spray lightly with oil if desired.
Cook the patty for about 4-5 minutes on each side until a crispy crust develops.
Lay out the lettuce leaves on a plate. Place the cooked patty in the center of the leaves.
Top with sliced avocado and any extra fresh herbs or a squeeze of lime if desired.
Serve immediately and enjoy your nutritious, protein-packed crispy burger wrap.