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Servings: 4 people
- 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)
- 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.
Calories: 608kcal | Carbohydrates: 99g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Sodium: 83mg | Fiber: 25g | Sugar: 8g
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