These bean burrito cakes, created in the kitchens of Greeley-Evans Weld County School District 6 in Greeley, Colo., are the best of both worlds: a veggie burger that’s full of flavor and a bean burrito that’s super easy for younger kids to eat. With just a few basic pantry items (hello, canned green chilies!) these can be made at the drop of a hat (or on a regularly scheduled rotating menu).
YIELD: 6 servings
1 large egg
16-oz. canned pinto beans, drained
4-oz. canned diced green chilies, drained
8 oz. sharp cheddar cheese, shredded
4 to 8 oz. pancake mix
2 oz. canned diced jalapenos, drained (optional)
1 tsp. paprika
¼ tsp. cumin
salt and pepper, to taste
1. Preheat oven to 350°F. In large mixing bowl, whisk egg.
2. Add beans and mash with your hands, leaving few whole beans.
3. Add all other ingredients, incorporating pancake mix in increments, as needed, until moist, loose dough forms similar to biscuit dough (there should be lumps).
4. Form cakes with hands or ring mold. Each cake should be about 4 oz. by weight.
5. In large pan, heat vegetable or canola oil to medium-high heat.
6. Gently fry cakes to golden brown on each side, about 2 minutes per side.
7. Transfer cakes to sheet pan lined with parchment or wax paper.
8. Finish cakes in oven until they reach an internal temperature of 165°F.
Photo and recipe: Greeley-Evans Weld County School District