Mexican Black Bean Burger Bowl—With a Kick
  • 19oz can black beansdrained and rinsed
  • 1 small sweet potatopeeled and diced into 1-inch pieces
  • 4oz can green chiliesdrained, or 1 fresh jalapeno, finely diced
  • 1/4cup finely chopped red bell pepper
  • 1/2cup chopped cilantro
  • 1 1/2tsp ground cumin
  • 1/2tsp smoked paprika
  • 2 garlic clovespeeled and grated or minced
  • 2Tbsp whole-wheat flouror flour of choice
  • 3 green onionswhites and greens, finely chopped
  • Zest of 1/2 lime
  • 1/4tsp saltoptional
  • Head of iceberg lettuceshredded
  • 1 large tomatodiced
  • 1 avocadodiced
  • 1/2 small red onionthinly sliced
  • jalapeño pepperchopped (optional)
  • Hot sauceoptional
  • Tortilla chipscrumbled (optional)
  1. 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.
  2. While beans are baking, boil sweet potato until soft and fork tender. Drain and mash. Set aside 1/3 cup and let cool.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
Recipe 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