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BLACK BEAN, YAM & QUINOA BURGERS Although this recipe calls for preparing a few items in advance, consider it when having left over yams or quinoa. Also, other beans will work such as pinto, kidney. “Frying” them without oil on a griddle works best.

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2 cups black turtle beans, cooked Soak 1 cup dried beans for 4 hours or overnight, drain. Cook in a pot, covered, with 5 cups water and 1/4 teaspoon sea salt.

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2 medium or 1 large yam Peel yam, cut into medium dice. Place in a pot with water, 1/4 teaspoon sea salt, and cook until soft, about 15 minutes. Drain.

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1/2 cup quinoa, cooked Place 1/2 cup and 1 1/2 cup water in a pot, cover and simmer until all water has been absorbed.

! 1 jalapeño pepper, seeds removed, minced ! 2 tablespoons chili powder ! 1/2 teaspoon sea salt ! 1 scallion, chopped ! 3 sprigs cilantro, leaves only, chopped ! To combine and make burgers: ! 1.

In a food processor, combine all the above ingredients (cooked beans, yam and quinoa; jalapeño, chili powder, sea salt, scallion and cilantro). 2. Process until all ingredients are combined and mashed. Scrape down the interior sides of the processor bowl during processes. 3. Heat a griddle on the stove (or use an electric griddle). Form mashed mixture into patties. Brown on one side, flip, brown the other. Restrain from patting them down while on the griddle. (Also can heat olive or coconut oil on a skillet if a griddle isn't available.) Serve on a bun, with salsa and guacamole.

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