Fiesta Stack

I wasn't even sure what to call this dish, so chose the word "fiesta" to reference the Mexican influences, and "stack" because it's layers of flavor in every bite. This is a dish I make when we have dinner company, and it's been a crowd pleaser every time; even for meat-eaters! I usually serve it with black lentils or Spanish style rice. This patty can also be served in a bun or in a pita as a burger, using the same toppings as condiments.

***(Note: I serve this recipe with Roasted Red Pepper Relish and this requires two red peppers to be seeded and baked for 2 hours, which I usually roast in advance to making the remainder of the dish. You can even roast the peppers the day before and store in the refrigerator until you are ready to use them. See recipe link and details below)***

Fiesta Stack
2 cups cooked brown rice
1 can pinto beans
2 tbsp toasted sesame oil (OK to substitute canola oil)
1 cup diced tomatoes
1 cup diced onions
3 garlic cloves, minced
2 tbsp ground cumin
1 tbsp oregano
1 tbsp hot sauce (I used Frank's Red Hot)
1 tbsp lemon juice
1/2 cup corn flour
1/2 cup corn meal
salt & pepper
toasted sesame oil for frying (can use canola oil)

Preheat oven to 350F.
Blend all ingredients together in a food processor (or you can use your hands and mush it together) and form into 8-10 patties (your preference on size). Heat oil in a non stick pan (start off with approx 2 tbsp and add as needed). When oil is hot, carefully place two or three patties at a time in the pan. Let them fry on the first side until you can flip them with a large spatula (flipper). Alternate sides until the patties are turning golden brown. Place on silicone mats on a baking sheet (parchment paper can be used in place of silicone baking mats). Once all of the patties are fried, bake for 45 min.

While patties are baking, prepare the following:
1 recipe of Roasted Red Pepper Relish, recipe HERE.
1 recipe of Cheese Sauce, recipe HERE. It is ok to omit the nutritional yeast, and I usually add 2 tbsp of salsa
I also serve this with Pico de Gallo and Gaucamole, (which you can buy or make-- recipes below) as well as fried mushrooms (optional) and lettuce.

Pico de Gallo
1 tomato chopped
1/2 onion chopped
2 garlic cloves minced
3-4 tbsp cilantro
1 tbsp lemon juice
Blend all ingredients together and refrigerate.

1-2 avocados
1/4 cup Pico de Gallo
Cut avocado in half and remove the seed. Scoop the flesh into a bowl and mush with a fork. Add the Pico de Gallo and refrigerate.

Fried Mushrooms
1 cup button mushrooms, sliced
1 tbsp vegan margarine
Fry over med heat until lightly golden.