Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           water
     1/2  cup           quinoa -- rinsed
   2      cups          black bean flakes
   1 1/2  cups          - boiling water
   2      teaspoons     chili powder
   1      teaspoon      ground cumin
     1/2  cup           fresh cilantro -- chopped
   2                    green onions -- chopped
     1/2  cup           red bell pepper -- chopped
     1/2  cup           plain bread crumbs
     3/4  teaspoon      salt
   2      teaspoons     vegetable oil
                        -----optional garnishes-----
   2      cups          lettuce -- shredded
   1      cup           grated lo-fat cheddar cheese -- or cheddar-style
                        -- soy
     1/2  cup           nonfat sour cream
   1      cup           bottled salsa
                        avocado -- diced
                        ripe olives -- sliced
                        green onions -- chopped

Preparation:

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.