Anononymous 8-09-05

1 cup water

1/2 cup quinoa ; rinsed

2 cups black bean flakes

1 1/2 cups - boiling water

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 cup fresh cilantro ; chopped

2 green onions ; chopped

1/2 cup red bell pepper ; chopped

1/2 cup plain bread crumbs

3/4 teaspoon salt

2 teaspoons vegetable oil

-optional garnishes-

2 cups lettuce ; shredded

1 cup grated lo-fat cheddar cheese ; or cheddar-style

soy

1/2 cup nonfat sour cream

1 cup bottled salsa

avocado ; diced

ripe olives ; sliced

green onions ; chopped

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized

bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a

nonstick skillet. Cook each bean cake about 2 minutes each side.

Serve topped with lettuce, cheese, nonfat sour cream, salsa and

other garnishes, as desired.