tex mex veggie nuggets – Hungry Happens

Going meatless never tasted this good.  These are basically mini veggie burgers or meatballs.  I shaped them into nuggets but you can easily do balls.  I always feel great when I eat meatless.  Especially when the dish is baked and not fried in a pan with a ton of oil.  These still have a crispy exterior to them by the way.  Really delicious and flavorful thanks to the spices and bbq sauce mixture.

Also, I highly recommend cooking your quinoa in vegetable or chicken stock.  It makes such a difference.


  • 1 cup quinoa (COOKED)
  • 1 (14.5 oz) can black beans
  • 3 tbs bbq sauce
  • 1 tbs canned chipotle pepper, minced
  • 1 tbs molasses
  • 1 carrot, shredded
  • 1 jalapeño pepper, minced
  • 1 shallot, minced (or 1/4 cup of any onion)
  • 1 large garlic clove, minced
  • 1/2 cup breadcrumbs (or oats)
  • 1/2 tsp ground cumin
  • salt & pepper to taste
  • 1 egg


  1. Preheat oven to 425 F.  Line a baking sheet with parchment paper.
  2. Drain the beans, rinse them, dry them with paper towel and then mash them.
  3. In a small bowl, combine the bbq sauce, chipotle pepper and molasses and set aside.
  4. In a large bowl, combine the cooked quinoa, mashed beans, jalapeño, shallot, garlic, carrot, breadcrumb, cumin, salt n pepper, and egg.  Add 2/3 of the bbq sauce/chipotle/molasses to the quinoa mixture and combine all.
  5. Form meatballs and flatten slightly.  Place em on your baking sheet.
  6. Bake for 18-20 minutes – FLIPPING MIDWAY THROUGH – or until golden brown.

*Notes:  Make it gluten free by using gluten free oats or breadcrumb.

Yields 17 nuggets.

Optional Avocado Crema Dip:  2 avocados mashed, 1/4 cup sour cream, 1 clove garlic, grated & lemon juice to taste.

…delicious happens

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