Ingredients:
- * 1 medium white onion, finely chopped in food processor
- * 3 garlic clove, minced in food processor
- * 1 tablespoon olive oil
- * 1 and 1/2 heaping cup sliced fresh baby portobello mushroom
- * 1 heaping cup roughly chopped raw broccoli
- * 1 16 oz can cooked black bean, drained and rinsed clean (about 1
- and 1/2 cup drained)
- * 1-2 chipotle pepper in adobo or chili powder to taste
- * 2 tablespoon low sodium soy sauce
- * 1 teaspoon dried oregano
- * 1/2 teaspoon dried basil leaf
- * pepper, to taste
- * 2 egg, whisked
- * 3/4 cup italian breadcrumb
Instructions:
- Preheat oven to 400 degrees F and spray the muffin tin with non-stick spray or olive oil spray.
- In a food processor, add onion and garlic and pulse until chopped but not blended.
- Heat a large pan over medium low heat and add the olive oil. Once hot, add the chopped onion and garlic and cook until transparent, about 3-5 minutes.
- Next, chop the mushroom and broccoli in the food processor. Add them to the pan with the onion and garlic and stir to combine.
- Finally, pulse the black beans in the food processor until they are very roughly chopped. Add to the pan.
- Mince the chipotle pepper and add to the pan as well.
- Add soy sauce and spices to skillet and continue to cook until most of the liquid has evaporated. Remove from heat and transfer mixture to a separate bowl. Allow to cool for about 15 minutes before continuing.
- Add whisked eggs and breadcrumbs to the cooled mixture and mix to fully combine.
- Scoop 1/4 cup of the mixture into each muffin tin and push down with the back of a spoon to pack down. Spray the tops with olive oil or cooking spray.
- Bake for 30-35 minutes, or until golden brown and cooked throughout.