Sweet Potato Black Bean Quinoa Burger w/ Mango Guacamole
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can black beansdrained and rinsed, divided
roasted sunflower seeds or other nuts
cornthawed if frozen
Oil for cooking
optional salt and pepper
red onion chopped
juice of half lime
Make the guacamole to start, mash the avocado with the lime juice & red onion, cube the mango and add in. Season with salt and pepper and set aside.
Begin by cooking potatoes with their skins on. You can either cut them up and boil on the stove or bake them in the oven.
If you do not have cooked quinoa on hand, you can prepare it while while the potatoes are cooking. Mash potatoes and cut up the skins. You should have 1.25 to 1.5 cups of sweet potatoes.
Set aside 1/4 cup of beans, mash the rest with a fork, then stir them into the sweet potatoes.
Fold in the cooked quinoa and spices. Put the mixture in the refrigerator for one hour at a minimum to let the quinoa soak up all the flavor and liquid.
When ready to prepare the patties, stir in quinoa flour. You may want to add the last of flour slowly and adjust the amount you use so you get a stiff mixture. Make sure all the flour is incorporated.
Finally, add the corn, sunflower seeds, and herbs. I like cilantro, but parsley would work well.
Taste and add salt or pepper, if needed.
Shape into eight patties, approximately 1/2 cup each. The sugar in the sweet potatoes makes these patties sticky when forming, but if you have added enough flour, they should hold their shape in the pan.
Heat skillet to medium and coat with oil. Sear patties for about 3 minutes on each side. The sides will be very crisp and brown, and patties should be warmed through.
Each batch of patties cooks in ten minutes, but you may need to cook three batches. Alternatively, you can bake these in a 400 degree oven for about ten minutes on a foil covered cookie sheet, but you won't get the same crispy brown exterior.
OR cook the quinoa. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweetpotatoes and millet, blackbeans, onion, cilantro, cumin, chili powder, chipotle or paprika, cayenne (optional, add to taste for spicier burgers) and salt
This BlackBean and SweetPotato Enchilada Bake is just what you need. I also think it would be awesome to make with leftover sweetpotatoes, which would easily cut your time to half – maybe less because they would just need to get hot again and not actually cook
mashed cooked sweetpotatoes. canned blackbeans, rinsed and drained. Broil for 8 minutes or until blackened, turning once. Combine cumin, poblano, sweetpotatoes and next 5 ingredients ( through salt) in a large bowl. 1 c mashed cooked sweetpotatoes. 1 c canned blackbeans, rinsed and drained
To make these vegan sweetpotato and blackbean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made with potatoes and carrots and it tastes like real cheese