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.
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.