Black Bean Balls with Crispy Quinoa
Ingredients
-
1 tablespoon extra-virgin olive oil
-
½ cup diced red onion
-
1 teaspoon crushed garlic
-
¼ teaspoon salt
-
¼ teaspoon ground cumin
-
¼ teaspoon chili powder
-
¼ teaspoon dried oregano
Tools
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
small bowl
-
June Pan
-
liquid measuring cup
-
food processor
-
fork
-
saute pan
-
cooling rack
-
June Oven
-
silicone oven mitts
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the sauce
Heat the oil in a saute pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the crushed garlic and cook until fragrant, about 1 minute. Add the salt, cumin, chili powder, oregano, cocoa powder and cinnamon, and stir to combine. Cook, stirring frequently, until the spices are toasted and fragrant, about 1 more minute.
1 tablespoon extra-virgin olive oil
½ cup diced red onion
1 teaspoon crushed garlic
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon dried oregano
¼ teaspoon cocoa
⅛ teaspoon ground cinnamon
saute pan
spatula
measuring cups
measuring spoons
Finish the sauce
Add the almond butter to the sauce, stirring until it has melted into the mixture. Continue to cook the sauce for another minute. Add the enchilada sauce, and stir to combine. Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for 10 minutes to meld the flavors. Remove from heat and set aside until ready to use. Reserve 1 tablespoon of sauce for the bean balls.
1 teaspoon almond butter
1 can red enchilada sauce
Prepare the quinoa
On the June Pan, combine the quinoa, oil, garlic powder, salt and pepper. Pour the broth over the quinoa and stir gently to combine. Spread the quinoa in an even layer across the June Pan.
June Pan
1 cup white quinoa
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1½ cups vegetable broth
liquid measuring cup
Bake the quinoa
Transfer the pan to the middle shelf of the June Oven. Cook 25 minutes, until the quinoa is tender and the broth is absorbed. Do not open the oven door while cooking. June will notify you when the quinoa is ready. If the quinoa has not absorbed all the broth, follow on-screen instructions to continue cooking.
June Oven
Start the bean ball mixture
Add the onion, jalapeno and cilantro to the bowl of a food processor. Pulse the mixture until chopped very fine, about 10 pulses. Reserve ¼ cup of the mixture and set aside.
½ red onion
2 tablespoons sliced jalapenos
½ cup cilantro
food processor
Add the next ingredients
Add the black beans, spinach, and garlic to the food processor. Pulse until the mixture is coarsely chopped, about 5 pulses more.
1 can black beans
¼ cup frozen spinach
2 garlic cloves
Transfer the mixture to a bowl and add the remaining ingredients
Transfer the mixture to a large bowl. Add the sweet potato, tortilla chips, almond flour, corn kernels, lime juice, flax seed, salt, cumin, smoked paprika, coriander, and 1 tablespoon of reserved sauce. Mix until a homogenous mixture forms.
¼ cup almond flour
1 tablespoon lime juice
1 tablespoon ground flaxseeds
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ cup tortilla chips
¼ cup corn kernels
large bowl
½ cup shredded sweet potato
Form the bean balls
Using your hands, form the mixture into 16 balls, about the size of a ping pong ball.
Add the reserved onion mixture to the quinoa
When June notifies you, remove the quinoa from the oven and set on a cooling rack or heat-resistant surface. Keep the oven hot using the button below. Fluff the quinoa gently with a fork, then stir in the tomatoes and reserved onion mixture. Re-distribute the quinoa evenly across the pan.
fork
cooling rack
¼ cup diced tomatoes
silicone oven mitts
Add the bean balls
Arrange the bean balls over the quinoa, leaving space in between them for air to circulate.
Cook the bean balls and quinoa
Place the pan on the middle shelf of the oven. Roast the food 20 minutes, until the bean balls have cooked through and darkened in color and the quinoa is beginning to become crispy. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the June Pan from the June Oven and place on a cooling rack or heat proof surface. Let the food cool for 5 minutes to let the bean balls firm up. Transfer the quinoa to bowls, topping with the bean balls. Serve with lime wedges for squeezing and the sauce alongside for drizzling.
lime wedges
