1 cup water
½ cup quinoa, rinsed
2 cups black bean flakes
1½ cup boiling water
2 tsp. chili powder
1 tsp. ground cumin
½ cup fresh cilantro, chopped
2 green onions, chopped
½ cup red bell pepper, chopped
½ cup bread crumbs
¾ tsp. salt
2 tsp. vegetable oil

Garnishes:
2 cups lettuce, shredded
1 cup cheddar soy cheese, grated
½ cup sour cream substitute
1 cup salsa
1 avocado, diced
Sliced ripe olives
Chopped green onions

Boil 1 cup water in a small saucepan. Add quinoa, cover and simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.

Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a ¼-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes on each side. Serve topped with desired garnishes.