Drain and rinse the
Canned Black Beans (4 2/3 cups)
and set aside.
Red Bell Pepper (1/2)
Garlic (2 cloves)
Ground Flaxseed (2 Tbsp)
Chipotle Peppers in Adobo Sauce (1)
Cayenne Pepper (1/4 tsp)
Ground Black Pepper (1/2 tsp)
Sea Salt (1/2 tsp)
to the bowl of a food processor.
Pulse 2 to 3 times then run 5 to 10 seconds until well chopped but not quite pureed. Add in
Oats (1/2 cup)
Shredded Cheese (1/2 cup)
, then pulse 2 to 3 times before running 5-10 seconds or until oats are well chopped and blended.
Add the black beans and pulse 5 to 7 short pulses, leaving a few of the beans a little in tact for texture. Stir in
Cashew Meal (1/2 cup)
until well combined.
Line baking sheet with parchment paper, spray with
Coconut Oil Cooking Spray (as needed)
then divide black bean mixture into 7 to 10 balls (depending on your size preference), and flatten on parchment paper, repeat until you’ve done this with each patty.
Refrigerate for one hour.
Preheat oven to 350 degrees F (180 degrees C).
Bake for 25 minutes. Serve with caramelized onions, tomatoes, lettuce, avocado, and ketchup on your favorite bun. Eat!