So I know I promised these a few days ago. Then the rest of the week happened. So much for relaxing times—I feel like I was barely home! I have no complaints though…IMG_1482

These are strange but delightful. I’m not sorry the veggie burgers never happened. This week I’m joining the Weekend Kitchen Creations link party. Take a visit for more recipes from other bloggers!


  • 1 15-ounce can black beans, well drained
  • 1 cup cooked brown rice
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 green pepper, sliced
  • 2 cloves garlic, minced
  • 1 egg (or flax/chia egg)
  • cumin, salt, pepper, chili powder to taste
  • 2 tbsp vital wheat gluten


  1. Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Sauté onion, garlic, and green pepper until soft.
  2. Add black beans and spices. Cook until well combined and take off heat.
  3. When bean mixture is cool enough to handle. Pour into a large bowl and mash well with whatever blunt object or kitchen appliance works for you. Add rice and continue to mash.
  4. Mix in the egg. Add vital wheat gluten 1/2 tbsp at a time until mixture thickens up to be scooped.
  5. Line a muffin tin with spray oil or line 6 cups with paper. Scoop batter into each cup until they are even.
  6. Bake at 350 degrees for 30-40 minutes.
  7. Eat alone or over salad, eggs, or other dish that would benefit from the addition of rice & beans.

What do you eat with rice & beans? 

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