Black Bean Burgers with Avocado Lime Sauce
and Sweet Potato Fries
1 16 oz. can of black beans, drained
1/2 cup breadcrumbs (unseasoned, panko, or crushed rice krispies)
2 tsp. Cumin
1/4 tsp. Cayenne pepper
1 Clove garlic, minced
1/2 Avocado, sliced
1/2 cup frozen corn, thawed
1/4 red bell pepper, finely chopped
1/2 shallot, finely chopped
2 tablespoons olive oil
Salt and Pepper to taste
2 large sweet potatoes, sliced into “fries”
1/4 tsp. each: cinnamon, garlic powder, salt, pepper
Preheat oven to 400 degrees. Coat fries with 1 tablespoon of olive oil. Sprinkle with seasoning. Bake for 20 minutes, flipping once, until golden brown.
|My little army of yum!|
While the fries are baking, heat 1 tablespoon of olive oil over medium high heat in a skillet. Add garlic and shallot, cook until translucent. Add peppers and corn and saute until slightly browned, stirring every so often.
Mash 3/4 of the can of black beans until smooth. Add in breadcrumbs, egg, cumin, cayenne. Then add in the cooked vegetables and stir well to combine. Finally, gently add in remaining black beans and combine. Form into 4 patties. Set aside.
When the sweet potato fries have 5 minutes remaining, cook black bean burgers. Heat a nonstick pan over medium heat. Spray pan lightly with cooking spray. Cook black beans burgers about 4 minutes per side, until nicely browned, and cooked through. Top with avocado sauce (below) and serve with sweet potato fries.
|obviously we hated this|
Avocado Lime Sauce
1 ripe Haas Avocado
1/2 cup plain, non-fat Greek yogurt
In a bowl mash avocado with a fork. Mix in the juice from one lime plus some zest, and the yogurt. Stir to combine. This does not keep well, use same day.