Spicy Pinto Bean-Quinoa Cakes with Kale Salad

Mexican-spiced red quinoa patties, chipotle-mayonnaise sauce, wilted kale salad

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 674 | Category: Gluten-Free, Vegetarian | Allergens: Contains Egg (Mayo) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Food Processor
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan with Lid
  • - Small Bowl

What You Need:

  • - Coarsely Ground Black Pepper
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Chili Powder
  • - Chipotle pepper in adobo sauce
  • - Ground Cumin
  • - Kale
  • - Mayonnaise
  • - Mixed Cherry Tomatoes
  • - organic honey-balsamic dressing
  • - Pinto Beans
  • - Red Potato
  • - Red Quinoa

Wine Pairings by @grapefriend

The spice and black cherry found in Grenache will match well with the flavors here.

Beer Pairings

The smooth sweetness and balanced bitterness of a Blonde Ale pairs nicely with spicy sauces like chipotle mayonnaise.

TK Table Talk:

How different was your life one year ago?

What To Do:

Spicy Pinto Bean-Quinoa Cakes with Kale Salad- Step 1

1. Cook quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water, swishing quinoa with your hand while rinsing. Drain. In a medium saucepan, over medium-high heat, add 1 teaspoon olive oil and drained quinoa. Cook, stirring, for 1 minute. Add 1 cup water and ¼ teaspoon salt to pan. Bring to a boil. Reduce heat to low and cook, covered for 15 minutes. Remove from heat, and let stand, COVERED, 5 minutes. Fluff quinoa with a fork.

2. Meanwhile, cook potatoes: Halve potatoes. Bring potatoes and salted water to cover to a boil in a medium saucepan. Boil 10 minutes or until tender. Drain.

Spicy Pinto Bean-Quinoa Cakes with Kale Salad- Step 2

3. Make patties: Drain and rinse pinto beans. Place cooked potatoes, pinto beans, chili powder, ground cumin, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl and roughly smash with a fork. Stir in quinoa. Shape mixture into 4 patties.

Spicy Pinto Bean-Quinoa Cakes with Kale Salad- Step 3

4. Meanwhile, make sauce: Chop chipotle peppers. Stir together ONLY half of chipotle peppers with mayonnaise and 1 teaspoon water in a small bowl.

5. Make salad: Combine dressing, kale, and tomatoes in a salad bowl. Toss, and let stand to allow kale to wilt.

Spicy Pinto Bean-Quinoa Cakes with Kale Salad- Step 4

6. Cook patties: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add patties. Cook 2 minutes on each side or until browned and heated through.

To Serve: Divide patties and salad between serving plates. Drizzle patties with chipotle sauce.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife