Adjust cook times as needed.

1 head cauliflower
3 cups cooked pinto beans
equivalent of 2 eggs
1/4 cup cheddar chreese powder
1/2 cup water
1/2 teaspoon kosher salt
1 tablespoon oil
1/4 cup flour

1 head cauliflower 3 cup s cooked pinto beans 1/4 cup cheddar chreese powder 1/2 cup water 1/2 teaspoon kosher salt 1 tablespoon oil 1/4 cup flour

Cook pintos, mushy is better for this recipe. Drain well.

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain.

Place beans and cauliflower in a large mixing bowl and mash with a fork or bean masher. Leave some small chunks.

Use 1/2 cup water and 1/4 cup chreese powder to make thick chreese in a pot on the stove.

Add oil, eggs, and chreese to the cauliflower and pintos and mix with a fork. After well combined, add flour.

Spray a large baking sheets with non-stick coating.

The bean and cauliflower mixture will be hot. Use a 1/2 or 1/3 cup measuring cup to scoop out mixture and drop on the baking sheet. Flatten a little into patties.

Bake at 350 on lower rack for 30 minutes, flip, and continue baking for another 30 minutes.