#quickandeasydinners

These freezer-friendly veggie burgers are packed with quinoa, black beans, vegetables, and flavorful spices. Make a batch ahead of time and store them in the freezer for quick and easy meals anytime!

Ingredients: 2 cups cooked quinoa. 1 can black beans, drained and rinsed. 1 cup grated carrots. 1 cup finely chopped mushrooms. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 2 tablespoons ground flaxseed mixed with 6 tablespoons water. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup breadcrumbs gluten-free if needed.

Instructions: In a large mixing bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, grated carrots, chopped mushrooms, chopped onion, minced garlic, parsley, flaxseed mixture, cumin, smoked paprika, chili powder, salt, and pepper. Mix until well combined. Add breadcrumbs gradually until the mixture holds together. Divide the mixture into burger-sized patties. Place the patties on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm. Once frozen, transfer the patties to a freezer-safe bag or container, placing parchment paper between each patty to prevent sticking. When ready to cook, heat a skillet over medium heat and cook the patties for 4-5 minutes on each side until golden brown and heated through. Serve the veggie burgers on buns with your favorite toppings.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Sweet Potato Black Bean Burrito Bowls are a satisfying and nutritious vegan meal. Loaded with protein, fiber, and flavor, they're perfect for a quick and easy weeknight dinner.

Ingredients: 2 medium sweet potatoes, diced. 1 can black beans, rinsed and drained. 1 cup cooked quinoa. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place diced sweet potatoes on a baking sheet. Drizzle with olive oil, cumin, chili powder, salt, and pepper. Toss to coat evenly. Roast sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned. In a large bowl, combine black beans, cooked quinoa, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Divide the roasted sweet potatoes among serving bowls. Top each bowl with the black bean and quinoa mixture. Garnish with sliced avocado. Serve immediately, optionally with additional lime wedges and hot sauce on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes