Spicy Black Bean Burgers on Sweet Potato Buns

Flavorful and satisfying black bean burgers seasoned with Southwestern spices, served on roasted sweet potato rounds instead of traditional buns for a gluten-free option.

50m4 servings

480 cal|18g protein|65g carbs|18g fat|15g fiber

Ingredients

2 cans Black beans
2 large Sweet potatoes
1 medium Red bell pepper
0.5 medium Red onion
0.5 cup Corn kernels
2 teaspoons Chili powder
1 teaspoon Cumin
0.5 teaspoon Smoked paprika
0.5 teaspoon Garlic powder
2 tablespoons Olive oil
0.5 teaspoon Salt
0.25 teaspoon Black pepper
1 medium Avocado (optional)
0.5 cup Salsa (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Rinse and drain black beans. Mash about half of them in a large bowl.
3Dice red bell pepper and red onion. Add to the bowl with the mashed and whole black beans.
4Add corn kernels, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to combine.
5Form the mixture into 4 patties.
6Slice sweet potatoes into 1.27 cm thick rounds. Toss with 1 tablespoon of olive oil, salt, and pepper.
7Arrange sweet potato rounds on a baking sheet and bake for 15-20 minutes, or until tender.
8Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
9Cook the black bean burgers for 5-7 minutes per side, or until heated through and slightly browned.
10Assemble the burgers by placing a black bean burger between two sweet potato rounds. Top with avocado and salsa, if desired.
11Serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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