Veggie Burger Tacos

This is Meatless on Monday # 28 (I forgot last week)

I made Red Bean Veggie Burgers again yesterday for the coming week.  I'm impressed with how well they freeze so I made a double batch.  This time I got a little creative because I needed to use up several items in the pantry/fridge and we were all our of bread.
Normally I don't run out but it's been one of those weeks.
**Don't forget to enter the Vegan Lip Balm Giveaway!**

Instead of using the entire recipe for regular sized patties I took 2 handfuls and made smallish balls, flattened them a little and cooked as I would the large patties.  It was delicious and the husband was impressed.

Veggie Burger Tacos

Ingredients:
Veggie Burger mixture
Tortillas
Lettuce, Tomato, Onion
(Whatever veggies you like)
Chipotle dressing
*Homemade version coming tomorrow*

Directions:

Prepare your mixture according to the directions below.  
Take 2 handfuls and make smallish balls, flatten them a little and cooked as you would the large patties.

Mini Veggie Patties

Place your tortillas on your plate and add veggies.  Place the cooked mini-veggie patties over the veggies and drizzle with Chipotle dressing.

Enjoy!

Regular size Veggie Patties

Red Bean VeggiePatties
Ingredients:
2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)

Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the red beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Sharing at The Creative HomeAcre , Tuesdays with a Twist  and HERE.