Lunchbox Fillers Recipe
American · Main course · 35 min total
These versatile, protein-packed bites are perfect for packing in lunches, offering a healthy and tasty option that kids and adults alike will enjoy.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks.
- Add the quinoa, cheddar cheese, red bell pepper, green onion, beaten egg, breadcrumbs, cumin, salt, and pepper. Mix until well combined.
- Shape the mixture into 16 small patties, about 2 inches in diameter.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Cook the patties in batches for 3-4 minutes per side, until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil. Let cool completely before packing in lunchboxes.
Tips
- These bites can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Serve with a side of salsa, guacamole, or Greek yogurt for dipping.
- To reheat, place in a 350°F oven for 10 minutes or microwave for 30 seconds.
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