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Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes
OH MY VEGGIES13Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. cannellini beans (drained and rinsed, or 1 1/2 cups dried cannellini beans, cooked)
- 1/4 cup quinoa (cooked according to package)
- 1 zucchini (small, julienned)
- 1/4 cup prepared pesto
- 1/4 cup panko
- 1/4 cup shredded mozzarella cheese
- 1 egg (lightly beaten)
- salt
- pepper
- 4 Roma tomatoes (diced)
- 1/4 cup basil leaves (coarsely chopped)
- olive oil
- cooking spray
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium280mg12% |
| Potassium730mg21% |
| Protein14g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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