1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
2 Tablespoons Tomato Paste
1 Clove Garlic, Finely Minced
1/4 Cup Yellow Cornmeal
1 1/2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Aquafaba
1/3 Cup Fresh Cilantro, Minced
1/2 Teaspoon Salt
1/2 Cup Finely Crushed Tortilla Chips
Salsa, to Serve
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silpat.
Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.
Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you've used up all of the central mixture.
Bake for 25 - 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.
Makes About 20 Bites
©Hannah Kaminsky http://www.BitterSweetBlog.com