1-2 teaspoons olive oil
1 medium shallot, chopped
2 garlic cloves, chopped
2 teaspoons each of ground cumin & coriander, pinch of cayenne
1 tablespoon liquid aminos
1 tablespoon balsamic vinegar
1 tablespoon tomato paste (or ketchup)
1 cup black beans, cooked & drained (you will use ½ cup at a time)
1 "flax egg" (1 tablespoon ground flax + 3 tablespoons water)
¾ cup cooked quinoa
salt & pepper

1 -2 teaspoons olive oil 1 medium shallot, chopped 2 garlic cloves, chopped 2 teaspoons each of ground cumin & coriander, pinch of cayenne 1 tablespoon liquid aminos 1 tablespoon balsamic vinegar 1 tablespoon tomato paste (or ketchup) 1 cup black beans, cooked & drained (you will use ½ cup at a time) 1 "flax egg" (1 tablespoon ground flax + 3 tablespoons water)

1. Preheat oven to 375.
2. In a small bowl, stir flax & water together and set aside.
3. Heat oil in a medium skillet. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent.
5. 4. Add the dried spices, stir, and cook for 30 seconds more.
Add the liquid aminos, balsamic, tomato paste,and only ½ cup of the black beans. Stir and cook for another few minutes and turn heat off.
6. Let cool slightly, then add the contents from the pan to the food processor. Add the flax egg and blend until everything is cohesive.
7. Transfer mix to a bowl and stir in the remaining ½ cup of black beans and the quinoa.
8. Stir until this is all very cohesive then roll into balls.
9. Place on parchment paper on the baking sheet and press down into patties. Drizzle a little olive oil on top and bake for about 20 minutes. Flip and bake for an additional 20 minutes until the outside is not mushy.