182kcal
1g
0g
4g
2g
9g
21g
260mg
- 230g / 8.1oz drained Black beans
- 250g / 8.8oz cooked Quinoa
- 2 beaten Egg
- 1 tsp crushed Garlic
- 2 tsp Smoked paprika
- 50g / 1.8oz Self-raising flour
- 50g / 1.8oz grated Cheddar cheese
- 1 tsp Baking powder
- to taste freshly ground Black pepper
1. Preheat the oven to 200°C (425°F).
2. Drain and rinse 230g / 8.1oz drained Black beans.
3. Add the Black beans to a large mixing bowl and mash slightly.
4. Add 250g / 8.8oz cooked Quinoa, 2 beaten Eggs, 1 tsp crushed Garlic, and 2 tsp Smoked paprika.
5. Mix in 50g / 1.8oz Self-raising flour, 50g / 1.8oz grated Cheddar cheese, 1 tsp Baking powder, and freshly ground Black pepper to taste.
6. Thoroughly mix, and spoon into a greased muffin tin.
7. Bake for 15 minutes until the mixture has set and turned slightly golden on top.
8. Let the cups sit for a couple of minutes before removing from the tin and serving.
12% of RDI
25% of RDI
0% of RDI
0% of RDI
0% of RDI
25% of RDI
85% of RDI
These will keep in the fridge for 3 days, or in the freezer for up to 3 months. Defrost thoroughly and reheat in the microwave or oven until piping hot. You can use 2 chia eggs as a substitute for 2 beaten eggs for a vegan option.
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