Black Bean Pumpkin Patties with Raw Kale Salad

I made this dish for Tuesday’s School of Christian Living dinner, and it was SUPER popular!  I have to admit I was really shocked by how much people liked this meal.  I was taking a chance on the raw kale.  I love salad and raw veggies, but I know they frequently feel like “health” food in the worst sense of the word.  And while this is definitely a healthy meal, it works together so perfectly.  The patties are creamy and tender with fragrant spices, the kale is hearty and chewy with a tart vinaigrette rubbed into each leaf.  It’s definitely a perfect pairing and works so much better than rolls would for these patties because they are so tender and creamy they would just blend with rolls.  With this salad, the patties really shine!

Black Bean Pumpkin Patties with Raw Kale SaladBlack Bean Pumpkin Patty on Raw Kale Salad

Serves 10-12

Adapted from Sprouted Kitchen

Salad:

  • 2 bunches curly kale
  • 1 romaine heart
  • 1 bunch cilantro
  • 1 lb. carrots, peeled and shredded
  • 3/4 cup extra virgin olive oil
  • 1 lime, juiced
  • 1/4 cup rice vinegar
  • 2 tsp ground coriander
  • salt and pepper to taste

Black Bean Pumpkin Patties:

Black Bean Pumpkin Patties

  • 6 cloves garlic, chopped
  • 9 scallions, chopped
  • 1 1/2 cups pumpkin puree (I used fresh, but one 15oz can should work)
  • 1 Tbsp chili powder
  • 2 1/4 tsp salt
  • 1 Tbsp cumin
  • 2 1/2 cups cooked and cooled brown rice
  • 3 (15oz) cans black beans
  • 6 Tbsp flaxmeal
  • 1 cup quick cooking oats (or bread crumbs, or rolled oats briefly processed)
  • olive oil for cooking

To make the salad, tear the kale from the stems and into small bite size pieces, place in a large serving bowl.  In a measuring cup, whisk together the oil, lime juice, vinegar, coriander, salt and pepper.  Drizzle 1/3 to 1/2 the dressing on the kale and then massage the leaves.  Rub the dressing into the leaves until they’re all glossy and shiny looking.  Let sit while you assemble the rest of the meal (the kale can sit like this for about a week without getting soggy and unappealing like normal lettuce).  Just before serving, chop the romaine and cilantro, toss with grated carrots and kale.  Toss with a bit more dressing to taste, or serve it on the side.

In a food processor, combine garlic, scallions, pumpkin, chili powder, salt and cumin, pulse until well mixed.  Add rice,  2/3 of the beans, flaxmeal and oats, pulse to combine.  Remove mixture from food processor into a large bowl and mix in the remaining whole black beans.  At this point you can refrigerate it until you’re ready to cook.

Heat a large skillet with about 1 Tbsp oil over medium high heat.  Form the patties (should get about 20 3/4″ thick patties, I used a 1/3 cup scoop to form them) and carefully place in hot skillet.  Cook for about 2 minutes on each side, until golden and heated through.  If cooking in batches, heat the oven to 300°F and keep the patties warm in the oven while you finish cooking them.  Serve over kale salad.

Black Bean and Corn Salsa

This was a dip I made for my very good friend, Becky‘s housewarming party.  I forgot to post this in a timely manner, it’s almost too easy to be a recipe.  But if you’re looking for a good salsa recipe that doesn’t depend on summer produce, this is a good one.  This is also great mixed in with scrambled eggs if you have leftovers.  Per usual I made way too much, so I’ll reduce the quantity below.  Still seeking tips on how to estimate quantities for groups.  Other highlights from the housewarming were Becky’s delicious Pumpkin and White Chocolate Cookies and life-changing Nutella Fudge.  Clearly it was well-fed and joy-filled house!

Black Bean and Corn Salsa

Serves 15-20

Adapted from Paula Deen

  • 3 (15 oz) cans black beans, drained and rinsed
  • 1 (17 oz) pkg frozen whole kernel corn, thawed
  • 3 large Roma tomatoes, seeded and diced
  • 1 small red onion, finely chopped
  • 1 bunch fresh cilantro, chopped
  • 2 limes juiced
  • 2 Tbsp red wine vinegar
  • 1 Tbsp cumin
  • Salt and pepper

In a large bowl combine beans, corn, tomatoes, onion and cilantro.  In a small bowl, whisk together lime juice, vinegar, cumin, salt and pepper.   Combine and let sit for at least an hour to allow flavors to meld.

Southwestern Quinoa Salad

I wasn’t sure if I was going to post this recipe.  It’s not exactly an exciting, standout recipe (glowing review, I know).  However, it is convenient and perfect for those times when you know you need to be eating healthy things but just want to stuff your face with the nearest and easiest anything, preferably carbs.  We’ve all been there, and salads just don’t sound like they’re going to satisfy the way something dense and starchy would.  So if you’re looking for a way to bulk up a salad without a lot of work during the week, this is your guideline (it’s super adaptable, so run with the idea).

Southwestern Quinoa Salad 

Serves about 6

Adapted from FitSugar

  • 1 cup dry quinoa
  • 2 cups water
  • 1/2 bunch cilantro, stems removed and chopped
  • 1 (15oz) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 pint grape tomatoes,  halved (you might do this right before serving so they don’t water down the salad)
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt

In a small saucepan, toast the quinoa over medium high heat for a few minutes, until quinoa starts to turn golden and smells fragrant.  Add the water to the saucepan and bring to a boil.  Reduce to a simmer and cook for about 20 minutes or until all the water has been absorbed.  Combine all ingredients in a large bowl and mix well.  Refrigerate until ready to serve.  Serve on a bed of lettuce with Lime Cilantro Vinaigrette.

Lime Cilantro Vinaigrette

  • 2 limes, juiced
  • 1 Tbsp white wine vinegar
  • 1/2 bunch cilantro, stems removed and chopped
  • 1/2 Tbsp honey
  • 1/2 tsp salt
  • 1 clove garlic, pressed or grated
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil

Combine all ingredients in a blender or food process and pulse until well mixed.

Black Bean Burgers with Corn

I enjoy experimenting with new black bean burger recipes.   There are so many tasty combinations out there that I can’t commit to just one recipe.

This recipe caught my eye because of the corn!  Sweet corn + spicy + smokey cumin + creamy savory black beans = yum!  I definitely enjoyed all the flavors going on in these.  They were great without any condiments, or you can go the tradition route with ketchup and mustard, or mix it up and use some guacamole which I think would be awesome.

I served these on Whole Wheat Hamburger Buns, but you can use whatever your like or go bun-less.

Black Bean Burgers with Corn

Makes 9 burgers

Adapted from Teacher by Day, Chef by Night

  • 2 cans black beans, drained and rinsed
  • 2 Tbsp salsa
  • 1 jalapeno, seeded and minced
  • 3 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 Tbsp flax seed in 3 Tbsp water (optional)
  • 3/4 cup corn
  • 1 egg
  • 1/2 cup Panko breadcrumbs

Mix flax seed in the water if using, and set aside.  Add one can of black beans, salsa, jalapeno and garlic to the bowl of your food processor, pulse until mostly smooth.  Add tomato paste, cumin, salt and the flax seed in water, pulse until mixed.  Scoop mixture into a mixing bowl and add the remaining black beans, corn, egg and breadcrumbs.  Mix well and then shape into patties.  Spray a skillet or grill pan lightly with cooking spray (I’m not an outdoor griller, but I suppose you could try these on the grill, they held their shape pretty well) and heat over medium-high.   Place patties in the pan and cooking for about 5-8 minutes on each side or until golden and crispy on the outside and heated through.

I served these with kale chips and roasted sweet potato.  Delicious!  Just preheat the oven to 400°F and toss your favorite vegetables (or veggies you’re not sure you like, roasting vegetables makes magic happen) with a little olive oil and kosher salt.  Spread veggies evenly on a baking sheet and roast for about 15-20 minutes tossing about halfway through.

Black Bean, Quinoa, & Citrus Salad

I was very intrigued when I first saw this salad.  It’s a really unique combination of ingredients that I would have never thought to combine, but I like them all separately, so how could it be bad?  It is DELICIOUS!  Such a wonderful fresh spring salad!  You’ll definitely want to give it a try!

Black Bean, Quinoa, & Citrus Salad

Serves 6-8

Slightly adapted from Iowa Girl Eats

Salad:

  • 1 large (29oz) can black beans, drained and rinsed
  • 1 shallot, minced
  • 2 large grapefruits, divided into segments and chopped
  • 1 large red bell pepper, diced
  • 1/2 bag frozen corn, thawed (or 3 ears fresh corn, kernels chopped off)
  • 1 cup uncooked quinoa
  • 1 large avocado, diced
  • 1 small bunch cilantro, minced

Dressing:

  • 3 limes, juiced
  • 2 tsp cumin
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp sea salt

Toast quinoa in a small saucepan for about 2 minutes.  Add 2 cups of water and a pinch of salt and bring to a boil.  Let simmer for about 20 minutes, or until all the water has been absorbed.  Remove from the stove and let cool while you prepare the rest of the salad.

In a large bowl, combine black beans, shallot, grapefruit, bell pepper, corn, avocado, and cilantro.  In a small bowl, whisk together the dressing ingredients.  Add cooled quinoa to the salad, then pour dressing on.  Mix well and serve.

Sweet Potato and Black Bean Enchiladas

I made these enchiladas for Tuesday’s SCL dinner.  They’re a great vegetarian option, with a delicious creamy, slightly sweet flavor to the filling.  I used mild salsa and enchilada sauce, but I think they’d be great with a spicier sauce since the sweet potato would help soothe the heat.  It’s definitely a flexible recipe, so feel free to add your favorite mix-ins to the filling.

Sweet Potato and Black Bean Enchiladas

Serves 20

Adapted from 5 Dollar Dinners

  • 5 medium sweet potatoes
  • 1 Tbsp olive oil
  • 2 onions, diced
  • 1 poblano pepper, seeded and diced
  • 2 large cans (29oz) black beans, drained
  • 1 cup salsa
  • 30 corn tortillas
  • 3 cans red enchilada sauce
  • 4 cups shredded cheese

Preheat oven to 400°F.  Stab sweet potatoes with a fork and wrap each one in foil, place all five in a pan and bake for about 45 minutes, until fork tender.

When the potatoes are done, lower oven temperature to 350°F.

In a large pot, heat olive oil over medium-high and add the diced onion.  Saute until just beginning to soften and add the diced poblano pepper.  Cook until softened.  Add beans to the pot and heat through.

Once the potatoes are finished cooking and cool enough to handle, peel the skin off and give the potatoes a quick chop.  Mix the sweet potatoes and cup of salsa into the bean mixture.

Warm the tortillas in batches by covering them with a wet paper towel and microwaving them for 20 seconds.  This will make them easier to roll.  Scoop about 1/3 cup of the bean mixture into the center of the enchilada and place seam side down in a greased baking dish.  Repeat until your baking dishes are filled.  Pour enchilada sauce on top (I used one can per pan), then cover with shredded cheese.

Bake for about 25 minutes, until cheese is melted and sauce is bubbly.