Ingredients:
1 medium sweet Vidalia onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
2 heaping cups medium chopped fresh baby Portobella mushrooms
1/2 cup medium chopped raw broccoli
one 16 ounce can black beans, drained, rinsed, and mashed
1–2 chipotle peppers in adobo sauce, to taste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
salt and pepper, to taste
2 eggs, whisked
3/4 cup Italian breadcrumbs
Directions:
Preheat oven to 350 degrees F.
Spray the muffin tin with non-stick spray or olive oil spray.
Heat a large pan over medium low heat and add the olive oil. Once hot, add the chopped onion and garlic and cook until transparent, about 3-5 minutes.
Add the chopped mushrooms and broccoli to the pan with the onion and garlic and stir to combine.
Add the mashed black beans, minced chipotle pepper, spices, herbs, and Worcestershire sauce to the pan and cook until most of the liquid has evaporated.
Remove from heat and transfer mixture to a separate bowl. Allow to cool for about 15 minutes before continuing.
Add the eggs, 2 tablespoon ketchup, and breadcrumbs to the cooled mixture and mix to fully combine. Scoop 1/4 cup of the mixture into each muffin tin and push down with the back of a spoon to pack down.
Brush the tops with extra ketchup and spray with olive oil or cooking spray.
Bake for 30-35 minutes, or until golden brown and cooked throughout.