Black Bean Sandwiches
Ingredients
- 1 (15½-ounce) can black beans
- ⅔ C quick oats
- 1 large egg
- 1 TBSP Worcestershire sauce
- 1 TBSP mayonnaise
- ½ tsp hot sauce (optional)
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- 1 TBSP dried onion flakes
- handful of baby carrots
- 2 TBSP 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.
- Preheat oven to 350°F
- Drain the beans and spread out on parchment lined baking sheet. Bake for 15 minutes to remove some of the excess moisture.
- While the beans bake, put oats into food processor and run for approximately 30 seconds to make the particles smaller, but not completely powder.
- 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.
- Put the onion flakes in a small dish and add 2 TBSP water to rehydrate. Set aside.
- Add the carrots to the food processor, and process until finely chopped. Should make 3-4 TBSP of finely chopped carrots.
- 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.
- Add the oat mixture to the beans, and mix thoroughly until well combined. Gently stir in the onion and carrots until well mixed.
- Use a ⅓ C measuring cup to divide the mixture into 4 equal portions. Use wet hands to form into patties.
- 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.
- Sandwich between English muffins, add your favorite toppings, and enjoy!