Mexican Black Bean Burger Bowl—With a Kick
Servings 4
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
- Jalapeno pepper chopped (optional)
- Hot sauce optional
- Tortilla chips crumbled (optional)
Instructions
- 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.
- While beans are baking, boil sweet potato until soft and fork tender. Drain and mash. Set aside 1/3 cup and let cool.
- 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.
- 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).
- 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.
- 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.
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