Mexican Black Bean Burger Bowl—With a Kick

This versatile vegan option tastes so good, it might just become Dad’s new favorite. By roasting black beans in advance, your burgers will be infused with a ton of extra flavor and a firmness that plant-based burgers often lack. High in fiber and protein, this burger packs a nutrient-dense punch without compromising on flavor.

Mexican Black Bean Burger Bowl—With a Kick

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Servings

4

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Ingredients

• 19 oz can black beans drained and rinsed
• 1 small sweet potato peeled and diced into 1-inch pieces
• 4 oz can green chilies drained, or 1 fresh jalapeno, finely diced
• 1/4 cup finely chopped red bell pepper
• 1/2 cup chopped cilantro
• 1 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 garlic cloves peeled and grated or minced
• 2 Tbsp whole-wheat flour or flour of choice
• 3 green onions whites and greens, finely chopped
• Zest of 1/2 lime
• 1/4 tsp salt optional
• Head of iceberg lettuce shredded
• 1 large tomato diced
• 1 avocado diced
• 1/2 small red onion thinly sliced
• jalapeño pepper chopped (optional)
• Hot sauce optional
• Tortilla chips crumbled (optional)

Ingredients 19 oz can black beans drained and rinsed 1 small sweet potato peeled and diced into 1-inch pieces 4 oz can green chilies drained, or 1 fresh jalapeno, finely diced 1/4 cup finely chopped red bell pepper 1/2 cup chopped cilantro 1 1/2 tsp ground cumin 1/2 tsp smoked paprika 2 garlic cloves peeled and grated or minced 2 Tbsp whole-wheat flour or flour of choice 3 green onions whites and greens, finely chopped Zest of 1/2 lime 1/4 tsp salt optional Head of iceberg lettuce shredded 1 large tomato diced 1 avocado diced 1/2 small red onion thinly sliced jalapeño pepper chopped (optional) Hot sauce optional Tortilla chips crumbled (optional)

Servings 4 Print Recipe

Instructions

1. Preheat oven to 350 F. On baking sheet, spread black beans and bake for 15 minutes. Mash beans while on baking sheet with the back of a fork.
2. While beans are baking, boil sweet potato until soft and fork tender. Drain and mash. Set aside 1/3 cup and let cool.
3. Into bowl with sweet potato mash, add baked beans, chilies, red bell pepper, cilantro, spices, garlic, flour, green onions, lime zest, and salt (if using). Mix to combine.
4. Divide mixture into 4 portions and, with your hands, form 4 patties approximately 3/4-inch thick. Place in fridge or freezer for approximately 15 to 30 minutes (optional).
5. In nonstick or lightly oiled pan or barbecue plate, on medium-high heat, cook on each side for 3 or 4 minutes. The burgers should be warmed through and form a nice crust along the outside.
6. Divide shredded lettuce, tomato, avocado, and red onion into 4 bowls. Place a burger on top of each. For additional heat, add chopped jalapenos or your favorite hot sauce and crumble tortilla chips (store-bought or homemade) overtop for a touch of crunch. Finish with a squeeze of lime.

Recipe Notes

Per serving: 608 calories; 31 g protein; 12 g total fat (3 g sat. fat); 99 g total carbohydrates (8 g sugars, 25 g fiber); 83 mg sodium