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Black Bean and Quinoa Griddle Cakes

Add leftover veggies to your black beans and quinoa and clean out the fridge. They’re spicy and creamy, with just the slightest bit of crunch from the bell peppers and the crust of these cakes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 291kcal


  • 1 cup cooked quinoa
  • 15 oz black beans, rinsed and drained 1 can
  • 6 green onions chopped
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 3-5 oz of feta cheese crumbled (can use low fat if desired)
  • 2-3 tsp ground cumin or more to taste
  • 2-3 tsp chili powder or more to taste
  • 1/4 tsp cayenne pepper
  • A few squeezes of lemon juice
  • Salt and pepper to taste
  • Salsa for serving


  • Cook the quinoa according to package directions and chop your veggies. Set aside.
  • Once the quinoa is done cooking, add all of the rest of the ingredients (black beans through salt & pepper) into the pot and mix well. Heat through on low until all of the ingredients and spices have combined.
  • Using your hands, form small patties using all of the quinoa mixture. Each patty should be about the size of your palm. Heat a pan over medium heat, spray with cooking spray, and pan fry each patty until both sides are slightly crispy and golden brown. Note: These patties are not the texture of veggie burgers. They’re loosely bound and fall apart slightly in your mouth. But if you want them to be super tightly bound, then add an egg to the mixture before you create patties and cook it.
  • Once the griddle cakes are browned on either side, take them off the pan and serve with a bit of salsa, guacamole, or even enjoy them plain. We chose to have ours with a bit of salsa.


Calories: 291kcal | Carbohydrates: 41.9g | Protein: 15.6g | Fat: 7.9g | Sodium: 319mg | Fiber: 9.8g