Black bean and sweet potato is a great combination. I like to use them as chips and dip or in a chili. Sweet potato would also be a great addition to my favorite black bean and goat cheese quesadilla. The addition of the smoky cumin and chili powder make this recipe have a bit of a Mexican flare without too many ingredients.
1 medium sweet potato, cooked and chopped (I microwaved mine)
1 can black beans, drained and rinsed
1/2 cup yellow onion, chopped
1 clove garlic, minced
1/3 cup old-fashioned oats (or 1/4 cup of any type of flour)
1 whole egg (or egg substitute)
1 tsp liquid aminos (or soy sauce)
1/2 tsp cumin
1/4 tsp chili powder
1) Sautee onion in cooking spray until translucent, about 5 minutes. Add garlic and sautee 1 minute.
2) Add black beans and sweet potato to onion and garlic just long enough to heat through. Turn off heat and let cool.
3) Combine oats, cumin, and chili powder.
4) Add oat mixture to cooled bean mixture, stirring to combine.
5) Add in egg and liquid aminos. Mix by hand and form into 6 patties.
6) Wipe skillet clean with a paper towl and spray with cooking spray.
7) Cook burgers over medium heat for 6 minutes with lid on. Flip and cook an additional 6 minutes, or until both sides are lightly browned.
These burgers can be made in less than 20 minutes and are ready to eat! I froze the rest of mine for lunches at work.
Approximate nutrition information (1 burger patty): 100 calories, 1 g fat, 14 g carbs, 5 g protein
Topped with salsa and some shredded cheese for a perfect protein complement to any Mexican meal.
I’m away on my honeymoon in Europe until October 12th and will respond to your comments as soon as I return!