Vegan Mexican petties

1 cup corn kernels

1 cup of cooked black beans

1 red pepper 

1 small chopped onion

3 crushed garlic cloves

1 large chopped tomato

1½  cup of whole spelled flour

2 tablespoons raw tahini

2-3 tablespoons fresh coriander leaves

1 teaspoon paprika

¼ – ½ teaspoon of chili powder (or as spicy as you like)

½ teaspoon cumin

Salt and pepper

Stir in the onion and pepper with a little olive oil, soften and mix for 3-4 minutes.
Add the garlic and stir 2-3 minutes.
Add the beans and tomatoes. Cook while stirring until the liquids are reduced.
Add the coriander and spices and turn off the stove.

Transfer to a food processor, 4-5 tablespoons of the stew and the flour, and add a little water as needed until you get a grainy texture.
Stir everything.
Form petties with wet hands,  and place on a backing try, (greased baking paper ).

Bake for 25 minutes, turn and bake for another 10 minutes.
Serve with a chipotle dip dish.


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