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Quinoa & Corn Griddle Cakes With Black Bean Salsa

The Picky Eater
  • 60 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1/4 cup

Cilantro, fresh

1/2 cup

Corn, frozen kernels

1 1/2 cups

Grape or cherry tomatoes

1

Jalapeno pepper

1/4 cup

Red bell pepper

1/4 cup

Red onion

2

Scallions, finely chopped (1/4 cup)

1

Egg, large

1/2 cup

Vegetable broth, reduced sodium

1

Avocado or prepared guacamole

1/8 tsp

Hot pepper sauce

1

Lime juice

1

Salsa

1

Salsa, Prepared

1/2 cup

Quinoa

1/4 tsp

Black pepper

1

Optional toppings

3/8 tsp

Salt

1/4 cup

Whole wheat flour

1

Olive oil cooking spray

1

Griddle cakes

2 tbsp

1% milk

1/4 cup

Mozzarella cheese, low fat

1/2 cup

Water