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- 1 can butter beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 shallot, diced fine
- 4 cloves garlic, diced fine
- 1/4 cup red bell pepper, diced fine
- 1 Tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- About 1/2 cup fresh cilantro, chopped
- 3 Tablespoons chili paste
- 1/4 cup agave nectar
- About 1/2 cup panko breading, maybe a bit more
- For the sauce:
- 1/4 cup Tofutti vegan sour cream
- 2 Tablespoons tapatio (add more or less for desired spicy factor)
- For toppings:
- Fresh thin sliced sweet white onions
- Fresh sliced vine ripened tomatoes
- Fresh sliced cucumber
- Arugula
View Full Recipe at la pure mama.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 888g | |
| Calories 904 | |
| Calories from Fat 89 | 10% |
| Total Fat 10.43g | 13% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4485mg | 187% |
| Potassium 2015mg | 58% |
| Total Carbs 172.37g | 46% |
| Dietary Fiber 29.1g | 97% |
| Sugars 19.21g | 13% |
| Protein 36.02g | 58% |
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