I’m sharing them with you because I believe these recipes have the potential to be really good. I am also a big fan of black bean burgers and sweet potatoes (my go-to now when I just “have” to have a potato). However, I am not a big fan of measuring when cooking (baking is another story); I “guesstimate” a lot, throw in a dash or two of this, add this, take out that, etc. With that being said, neither of these recipes turned out very well for me. I got my burgers too runny so they didn’t form up and I got my potatoes so spicy I couldn’t even sniff them without tearing up (B, spicy food lover that he is, loved them).
I am definitely going to try these two again; let me know if you do & how it turns out!
Black Bean Burger (serves 4)
You will need…
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves (I left out because I forgot to buy it)
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls (I used thin buns)
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup
Avocado slices (I added)
* * *
Heat a grill or grill pan over medium-low heat.
In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Fix ‘em up and enjoy!
* * *
Chipotle Sweet Potatoes (serves 4)
4 large sweet potatoes, peeled and cubed
Pinch of salt
3/4 cup of sour cream
2 tbsp. olive oil
3-4 canned chipotle chiles in adobo, finely chopped*
3 tbsp. adobo sauce from the same cane
1 tsp chili powder
1 tsp garlic powder
2 limes, juiced
pinch of pepper
Put sweet potatoes in a large pot, cover and bring to a boil. Cook until soft (you can easily break them with a fork).
Drain the potatoes and return them to the pot; mash.
Stir in the sour cream, olive oil, chipotles, adobo, chili & garlic powders and lime juice.
Season with salt & pepper as desired.
*I used 2-7.5 oz cans of chiles with the adobo sauce – way, way too much! To clarify, this is 3 -4 individual chiles from one can.