Ingredients

2 cans black beans (15 oz each), drained and rinsed well (~3 cups)

1 bottle (10 oz) roasted red pepper & artichoke tapenade

3 garlic cloves, minced

2 tbsp sunflower seeds

1.5 tbsp Trader Joe's 21 seasoning salute

1 cup fire-roasted frozen corn

1 cup quinoa

1 tsp sea salt 

2 cups water

Directions

1.  In a small saucepan, bring 1/2 tsp salt, water, and quinoa to a boil.  Turn the heat down to a simmer.  Cover and cook for 12-15 min, until the rings appear on the outside of the grains.

2.  While the quinoa is cooking, mash the black beans in a large bowl until they come together (it will look like one big lump with only a few whole beans left).  Mix in the roasted red pepper & artichoke tapenade, garlic, 21 seasoning salute, 1/2 tsp salt, and corn.  Once the quinoa is cooked, mix it in.  Note: The mix will be soft, so you won't be able to form patties using your hands.

3.  Lightly spray a cookie sheet with oil.  Drop ~1/2 cup of the mix onto the sheet and use a spoon to pat it into the shape of a patty that is about 1/2-inch thick.

4.  Bake at 350 for 20 mins.  Gently flip and bake for 10 more mins.  Let them cool slightly before taking them off the sheet.

5.  To reheat patties: No need to defrost if they are frozen.  I put about 1 tbsp of water on a non-stick pan/skillet and heat it on med-high until one side is done, then repeat on the other side.