INGREDIENTS
2 oz
cans of low sodium black beans - drained, rinsed & dried
1/2 cup
gluten-free oat flour
1
carrot, about 1/2 cup - grated & dried (or 1/2 cup juice pulp)
4 tbsp
tomato paste
1/2 cup
quinoa, cooked
1 tsp
onion powder
1/4 tsp
paprika
1/4 tsp
chili powder
1/2 tsp
smoked paprika
1/2 tsp
garlic powder
1/2 tsp
cumin
1/2 tsp
salt, or to taste
1/2 tsp
liquid smoke
1 tbsp
vegan worcestershire sauce
fresh cilantro
!Topping
Fresh, mashed avocado
BBQ sauce
Red onion
All-seasons salt