Name: Crispy Black Bean Quinoa Burger Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Black Beans (195g); 0.5 cup Cooked Quinoa (93g); 50g Tempeh; 2 Large Eggs; 0.25 cup Red Bell Pepper (38g); 0.25 cup Onion (40g); 1 clove Garlic; 2 Romaine Lettuce Leaves (50g); 0.5 teaspoon Olive Oil; Salt & Pepper to taste

Crispy Black Bean Quinoa Burger Lettuce Wrap

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

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Quinoa Burger Lettuce Wrap

Enjoy a vibrant, plant-forward burger that's perfectly crispy on the outside and hearty on the inside. This delightful black bean quinoa patty, enriched with savory tempeh and eggs for an extra protein punch, is spiced with red bell pepper, onion, and garlic, then wrapped in crisp lettuce for a refreshing crunch.

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NUTRITION

Protein

36.4g

Fat

19.9g

Carbs

61.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black Beans (195g)

0.5 cup Cooked Quinoa (93g)

50g Tempeh

2 Large Eggs

0.25 cup Red Bell Pepper (38g)

0.25 cup Onion (40g)

1 clove Garlic

2 Romaine Lettuce Leaves (50g)

0.5 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

1
In a medium bowl, mash the black beans until mostly smooth, leaving a few chunks for texture.
2
Add the cooked quinoa, crumbled tempeh, and finely chopped red bell pepper, onion, and garlic to the bowl.
3
Beat the eggs in a separate small bowl and mix into the bean-quinoa mixture. Season with salt and pepper.
4
Form the mixture into patties, ensuring an even thickness for uniform cooking.
5
Heat the olive oil in a non-stick skillet over medium heat. Once heated, add the patties and cook for about 4-5 minutes on each side until crispy and golden.
6
Prepare your lettuce leaves by rinsing and patting them dry.
7
Place each crispy patty into a lettuce leaf wrap and serve warm.