4 cups leftover Pinto Beans or canned and drained beans
1/2 cup chopped Cilantro
1/2 cup Cheddar Cheese, shredded (optional)
Oil for frying
Sweet Pea and Lime Guacamole
1 small Red Onion, chopped rough
2 cloves Garlic
11/2 cup Frozen Sweet Peas
2 large Avocados, peeled, cut in half
juice of 1 Lime
1 tablespoon Simply Organic Guac Mix or 1/2 tsp ea. ground Cumin, Mexican Seasoning & Salt
Chipotle Sour Cream Sauce
1/2 cup Sour Cream
1-2 teaspoons chopped Chipotle in Adobo (freeze what you don't use out of the can) or Mild Salsa
1/2 Lime, Juiced
Instructions
If you are cooking your own tortillas, heat oven to 400c or 200f
Toss the Tortillas straight onto the oven rack and bake 8-10 min, until crisp, cool
Roughly break up the tortillas or toss in two big handfuls of prepared chips, pulse the Tortillas in the Vitamix or food processor until they are large crumbs, remove
Whirl the Beans a few seconds, leaving some chunks (add 1 tsp each: Cumin & Chili Powder if using canned Beans)
Mix the Beans, Cheese (if using) Cilantro and Tortilla Crumbs together in a large bowl, adding more or less crumbs until you get a nice consistency to shape small patties
Let set up a few minutes while you prepare the Guac
Form into small patties and fry in hot, oiled skillet 3-5 minutes each side
Drain on paper and serve, topped with Sour Cream Sauce, Salsa and Guac
Sweet Pea and Lime Guacamole
Soak the Peas in hot water for 5 minutes, drain
Whirl the Onion and Garlic in the food processor
Add the remaining ingredients and whirl until smooth, adjusting seasoning
Chipotle Sour Cream Sauce
Mix all ingredients together in a small bowl
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/southwestern-falafel/