---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Main dish, Vegetables
       Yield: 6 servings
       1 c  -Water
     1/2 c  Quinoa; rinsed
       2 c  Black bean flakes
   1 1/2 c  -Boiling water
       2 ts Chili powder
       1 ts Ground cumin
     1/2 c  Fresh cilantro, chopped
       2    Green onions; chopped
     1/2 c  Red bell pepper, chopped
     1/2 c  Plain bread crumbs
     3/4 ts Salt
       2 ts Vegetable oil
 -----------------------------OPTIONAL GARNISHES-----------------------------
       2 c  Lettuce; shredded
       1 c  Grated lo-fat cheddar cheese
            -OR cheddar-style soy cheese
     1/2 c  Nonfat sour cream
       1 c  Bottled salsa
            Avocado; diced
            Ripe olives, sliced
            Green onions; chopped
   Bring 1 cup water to a boil in a small saucepan.  Add quinoa, cover and
   simmer 15 minutes.
   Place black bean flakes in a medium-sized bowl.  Stir in boiling water.
   Cover and let stand 5 minutes.
   Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin,
   cilantro, green onions, red bell pepper, bread crumbs and salt.  Mix well.
   Lightly flour hands and divide mixture into six equal balls. Flatten each
   ball into a 1/4-inch-thick cake.
   Heat oil in a nonstick skillet.  Cook each bean cake about 2 minutes each
   side.  Serve topped with lettuce, cheese, nonfat sour cream, salsa and
   other garnishes, as desired.
   Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16
   Cholesterol: 0 mg Grams of fiber: 5.2
   Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias