Black Bean Burgers & Chili Sweet Potato Fries

by

Happy Cinco de Mayo!!!!! 

May 5th only roles around once a year (duh!), so it’s time to pull out all the stops…because Mexican-inspired cuisine might just be my favorite…

So today I have not ONE, but TWO absolutely delicious recipes!!!

Black Bean Burgers & Chili Sweet Potato Fries!!!

Inspired by traditional Mexican flavors, these burgers will get even your meat-loving friends to join in the fun (tequila optional)!

Made from beans, an excellent meatless protein choice because per half cup they contain just over 100 calories, 6g fiber, & 7g protein! Just be sure to rinse canned beans to remove excess sodium!

Ole! 

 

Black Bean Burgers
Recipe Type: Burger, Dinner, Lunch
Cuisine: Mexican, Vegan, Vegetarian
Author: Chelsey
Prep time:
Cook time:
Total time:
Serves: 8-10
Mexican-inspired black bean burgers with just the right hint of spice, flare and cinco de mayo fun!
Ingredients
  • 1 tbsp ground flaxseed + 3 tbsp water
  • 2 15 oz cans black beans, rinsed very well
  • 2 cloves garlic
  • ½ yellow onion, finely chopped
  • 1 chile in adobo sauce (or increase hot sauce/chili flakes or omit completely)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp red chili flakes (optional, but recommended for an extra kick)
  • 1/4 cup + 2 tbsp quick oats (Substitute: bread crumbs, wheat germ, brown rice)
  • ½ cup corn (fresh or frozen & thawed)
  • 2 tbsp salsa (Jarred varieties works better in this particular recipe)
  • Non-stick cooking spray (I prefer olive or coconut oil)
  • Guacamole, extra salsa, and/or hot sauce, for topping
Instructions
  1. Mix ground flaxseed with water in a small bowl. Let sit at least 5 minutes (try to let flax absorb most of the water).
  2. Add 1 can of rinsed beans, garlic cloves, chile, onion, and spices to a food processor (not a blender!). Process until well combined. (You could mash beans with a fork and finely chop onions if you do not own a food processor.)
  3. Transfer contents to a large bowl. Mix in oatmeal, salsa, flax/water combo, and corn until well combined. Taste bean dip-like mixture and add additional spices (chili flakes, chili powder, and black pepper). Once satisfied with the flavor, add the other can of rinsed beans and combine well.
  4. Cover bowl and refrigerate for at least 15 minutes.
  5. When ready to cook, form mixture into 8-10 patties. Over medium-high heat, gently coat pan with non-stick spray or olive oil. Cook for approximately 5 minutes on each side, until golden brown.
  6. Top with sliced avocado, salsa, and any other toppings desired. Serve over salad or on a bun and enjoy with a side of chili sweet potato fries!
3.2.1275

1. Mix ground flaxseed with water in a small bowl. Let sit at least 5 minutes (try to let flax absorb most of the water).

2. Add 1 can of rinsed beans, garlic cloves, chile, onion, and spices to a food processor (not a blender!). Process until well combined.

(You could mash beans with a fork and finely chop onions if you do not own a food processor.)

3. Transfer contents to a large bowl. Mix in oatmeal, salsa, flax/water combo, and corn until well combined. Taste bean dip-like mixture and add additional spices (chili flakes, chili powder, and black pepper). Once satisfied with the flavor, add the other can of rinsed beans and combine well.

4. Cover bowl and refrigerate for at least 15 minutes.

5. When ready to cook, form mixture into 8-10 patties. Over medium-high heat, gently coat pan with non-stick spray or olive oil. Cook for approximately 5 minutes on each side, until golden brown.

6. Top with sliced avocado, salsa, and any other toppings desired. Serve over salad or on a bun and enjoy with a side of chili sweet potato fries!

Now for the perfect side…Baked, but crispy, with the perfect kick! 

Chili Sweet Potato Fries…mmm 🙂

Ingredients:

  • 2 medium sweet potatoes
  • Olive oil to coat (~1-2 tbsp)
  • Dash of salt
  • Dash of ground black pepper
  • 1 tsp chili powder
  • 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F.

2. Cut sweet potatoes length-wise into fry-like shape.

3. In a medium bowl, toss cut sweet potatoes with just enough olive oil to coat, salt, pepper, chili powder, and garlic powder.

4. Line sweet potatoes on a tin foil-lined cookie sheet (for easy clean up) without overcrowding the pan. Bake for 25 minutes, then remove from oven, flip, and bake for another ~5 minutes. Switch oven to broil for another ~3 minutes.

Serve warm.

Are you celebrating today with my Cinco de Mayo Black Bean Burgers & Chili Sweet Potato Fries? 

XO

Leave a Comment