1 cup no-salt-added canned black beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1/4 cup finely minced red onions
3 tbsp minced fresh cilantro
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp each sea salt and fresh pepper
1/2 cup roasted red pepper dip
Directions
Preheat oven to 400. Line small pan with parchment paper. Spread potato cubes on pan and drizzle with 2 tsp oil. Mix together well. Roast potatoes for about 20 mins or until tender. Stir halfway through. Transfer to large bowl, let cool slightly and mash with fork
Mash beans, leaving a bit lumpy. Add beans to potatoes and mix in rest of ingredients (not dip). Cover and refrigerate for 1 hour
Form into 3 1/2 inch cakes (use 1/2 c of mixture). Heat remaining 1 tbsp olive oil in skillet over med high heat. Cook about 3 mins per side, serve immediately with dip
