2 tablespoons flaxmeal
6 tablespoons water
1 cup corn meal
2 (15 ounce) cans black beans, drained and rinsed
1 cup vegan shredded cheddar cheese (I use Daiya)
2 hard taco shells, crushed
4 tablespoons chopped green onions
2 tablespoons chopped cilantro
1/4 teaspoon chili powder
1/4 teaspoon cumin
4 tablespoons olive oil
1. In a small bowl, add the flaxmeal and water; mix well and set aside. Pour the corn meal on a flat plate and set aside. In a large bowl, add the black beans and mash with a potato masher or fork.
2. Once the beans are mashed, add the flaxmeal mixture, cheese, crushed taco shells, green onions, cilantro, chili powder, and cumin; mix thoroughly.
3. Form the bean mixture into balls, then roll it around on the plate with the corn meal, covering all parts of the taco ball with the corn meal. Put the taco balls on a flat plate, cover and refrigerate for about 1 hour. This step helps the taco balls stay firm when you cook them.
4. Heat the olive oil on medium high heat and fry the taco balls, turning to cook on all sides, about 10 minutes total. Serve.
Source of recipe: I wrote this recipe.