Black Bean & Corn Patties (Plant-Based, Oil-Free, Vegan Recipe)

krocksinthekitchen.com

Drenlynn

subheading: For the Black Bean & Corn Patties:

1 x 15oz can black beans, drained and rinsed (no salt added if possible)

¾ cup canned corn, drained and rinsed (½ of a 15.25oz can; no salt added if possible)

1 tsp lime juice

½ tsp onion powder

Dash of black pepper

Dash of cayenne pepper

¼ tsp cumin

4 Tbsp oat flour (you can make this by pulsing rolled oats in a high speed blender until it turns into a powder)

½ tsp salt (optional)

subheading: For the Spicy Tomato Sauce:

1 x 14.5oz can diced tomatoes (no salt added if possible)

1 x 8oz can tomato sauce (no salt added if possible)

1 Tbsp tomato paste

1 tsp minced garlic

½ tsp garlic powder

Dash (or two) of cayenne pepper

⅛ tsp onion powder

¼ tsp Better Than Bouillon (optional)

subheading: For the Cheesy Mustard Corn Sauce:

¾ cup canned corn, drained and rinsed (½ of a 15.25oz can; no salt added if possible)

½ cup nutritional yeast

2 Tbsp yellow mustard

Pinch of salt (optional)

subheading: For the Garlic Lime Green Beans:

1 x 14.5oz can green beans, drained (no salt added if possible)

1 Tbsp lime juice

1 Tbsp minced garlic

Directions at krocksinthekitchen.com

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