Black Bean Sandwiches

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 6667/10000 cup quick oats
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mayonnaise
• 1/2 teaspoon hot sauce (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Kosher salt
• 1 tablespoon dried onion flakes
• handful of baby carrots
• 2 tablespoon grapeseed oil
• 3 to 4 slices cheese (optional)
• Guacamole (optional)
• 4 English Muffins

Directions

If making black beans separately, make ahead and store with liquid.

1. Preheat oven to 350°F
2. Drain the beans and spread out on parchment lined baking sheet. Bake for 15 minutes to remove some of the excess moisture.
3. While the beans bake, put oats into food processor and run for approximately 30 seconds to make the particles smaller, but not completely powder.
4. Transfer the oats to a separate bowl and add the egg, Worcestershire sauce, mayonnaise, and hot sauce (if desired). Stir until well mixed, then let sit so the oats soak up the moisture.
5. Put the onion flakes in a small dish and add 2 TBSP water to rehydrate. Set aside.
6. Add the carrots to the food processor, and process until finely chopped. Should make 3-4 TBSP of finely chopped carrots.
7. Once the beans are out of the oven, transfer them to a bowl and sprinkle with the chili powder, garlic powder, paprika, and salt. Use a fork to mash the beans, leaving the mixture a little chunky.
8. Add the oat mixture to the beans, and mix thoroughly until well combined. Gently stir in the onion and carrots until well mixed.
9. Use a ⅓ C measuring cup to divide the mixture into 4 equal portions. Use wet hands to form into patties.
10. Heat 2 TBSP oil in a large skillet over medium-high heat. Cook patties 4 minutes, then flip and cook an additional 3 minutes. Add cheese slices if desired in the last minute or two for a slight melt.
11. Sandwich between English muffins, add your favorite toppings, and enjoy!