Black Bean Burger Bowl—with a Kick

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Black Bean Burger Bowl—With a Kick

This versatile veganoption tastes so good. By roasting black beans in advance, your burgers will beinfused with a ton of extra flavor and a firmness that plant-based burgersoften lack. High in fiber and protein, this burger packs a nutrient-dense punchwithout compromising on flavor.
Servings: 4 people
Calories: 608kcal
Author: Chelsea Gough

Ingredients

  • 19 oz can black beans, drained and rinsed
  • 1 small sweet potato, peeled and diced into1 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)
  • Bunch leafy lettuce, torn
  • 1 large tomato, diced
  • 1 avocado, diced
  • 1/2 small red onion, thinly sliced
  • Jalapeno pepper, chopped (optional)
  • Hot sauce or chipotle mayo (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 sheetwith the back of a fork.
  • While beans are baking, boil sweet potatountil soft and fork tender. Drain and mash. Set aside 1/3 cup and let cool.
  • Into bowl with sweet potato mash, add bakedbeans, 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, withyour hands, form 4 patties approximately 3/4 inch thick. Place in fridge orfreezer for approximately 15 to 30 minutes (optional).
  • In nonstick or lightly oiled pan orbarbecue plate, on medium-high heat, cook on each side for 3 or 4 minutes. Theburgers should be warmed through and form a nice crust along the outside.
  • Divide torn lettuce among 4 bowls. Place aburger on top of each, then add tomato, avocado, and red onion. For additionalheat, add chopped jalapenos or your favorite hot sauce or chipotle mayo andcrumble tortilla chips (store-bought or homemade) overtop for a touch ofcrunch. Finish with a squeeze of lime.

Nutrition

Calories: 608kcal | Carbohydrates: 99g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Sodium: 83mg | Fiber: 25g | Sugar: 8g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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