Ingredients:
- 1 (15 ounce) can black beans, drained
- ¾ cup Hulled White Corn, cooked
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tsp oregano
- ½ red bell pepper, diced
- 1 cup oats (Gluten free)
- 4 tsp chili powder
- 1 tbsp fresh Cilantro, minced
- ½ tsp Cumin
- ½ tsp Salt
- ½ cup Roasted White Corn Flour
- 2 tbsp olive oil
Directions:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
- Mash black beans and white corn in a large bowl. Stir sautéed vegetable mixture, oats, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with Roasted White Corn flour. Let sit for 10 minutes before cooking.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.