1½ lb black-eyed beans, canned, drained
1 tbsp olive oil
4½ oz red onions, minced
4½ oz bell peppers, of your choice, seeded, minced
1 tbsp ground cumin
1 tbsp garlic, minced
1½ tsp salt
To Serve:
¼ tsp cilantro, chopped
¼ cup tomato salsa, or dipping sauce of your choice
Heat up the oil in a skillet over medium heat. Sauté the onions and peppers until translucent. Set aside.
Line the baking sheet with parchment paper.
In a food processor, add the beans, cumin, salt, garlic, and sauteed vegetables. Puree until smooth.
Portion roughly 3 ounce balls, either using greased hands or an ice cream scoop. Place these onto the lined baking sheets. Repeat until the mixture has been portioned out.
Set the bollos aside in a chilled area and allow to harden slightly for roughly 1 hour.
Preheat the oven to 360 degrees F while waiting.
Roast the bollos for roughly 35 minutes until golden brown.
Serve warm with cilantro and tomato salsa or sauce of your choice.
Sugar: 3g
:
Calcium: 24mg
Calories: 88kcal
Carbohydrates: 14g
Fat: 2g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 223mg
Protein: 5g
Saturated Fat: 1g
Sodium: 333mg
Vitamin A: 374IU
Vitamin C: 15mg
