Mexican Black Bean Balls
Juicy oven-baked black bean balls with Mexican flavours, perfect for a Mexican bowl or salad. The rainbow quinoa salad recipe in the picture is posted below this recipe.
Ingredients
- 1 can Black beans drained
- 1 tsp each ground cumin, coriander, and paprika
- juice of 1 lemon or lime
- 1 red onion very finely diced
- 1 small red chili seeds removed and finely diced
- 1 handful of fresh coriander chopped
- 2 cloves garlic minced
- bread crumbs from 2 small slices brown / wholewheat bread gluten-free bread works too
- 1 egg
- 1/2 tsp salt more or less to taste
- A few grinds of black pepper optional
Instructions
- Preheat the oven to 230 C (200 fan). Prepare a large baking tray by lining with foil / parchment paper and spraying lightly with non-stick spray.
- In a large mixing bowl, crush the black beans roughly with a fork or potato masher. Do not overdo it - you still want to see some whole black beans in the mix. About 50% of the beans should have a 'pureed' texture.
- Add all of the rest of the ingredients and combine well.
- Using an ice-cream scoop or your hands, form golf-ball sized bean balls and place on the prepared tray.
- Bake for 20 - 25 minutes, or until the balls are sightly browned. Serve 3 - 4 balls per person with guacamole and a colorful salad.
Notes
Nutritional info per ball: 43 kcal, 0.7g fat, 7.5g carb, 2g fiber, 2.2g protein.
Portion suggestion: serve 3 - 4 balls per person.