1 cup cooked brown lentils
1 cup black beans rinsed and drained
1 teaspoon olive oil
½ cup finely chopped onion
1 cup finely chopped vegetables, like red bell pepper and/or carrots
½ cup frozen peas, thawed
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon coriander
½ cup shredded cheese
Preheat the oven to 350 degrees. Grease or line a 12-cup muffin pan
Heat oil over medium-high heat in a skillet. Add the vegetables and cook 3-5 minutes, until softened. Add the spices and tomato paste. Lower heat and cook for 1-2 minutes until well combined.
In a large bowl, combine vegetables with beans and lentils.
Transfer about ½ of the mixture and place in a blender or food processor. Add eggs and pulse until smooth.
Pour back into the large bowl with remaining mixture. Combine well.
Transfer mixture to prepared muffin pan. Using the back of the spoon, push mixture down a bit to make sure it's nicely packed together. Top with additional cheese, if you wish.
Bake in the oven 25-30 minutes or until inserted toothpick comes out clean.
If using mini muffin pan, bake for 20-25 minutes instead.