Black Bean Burgers With Sweet Potato Fries

Satisfy your cravings with these flavorful black bean burgers, packed with a medley of spices and fresh cilantro, paired with crispy sweet potato fries that are baked to perfection in the oven.

It’s a match made in heaven!

Ingredients

• For the black bean burgers:
• 1 1/2 cups cooked black beans
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup rolled oats
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled queso fresco (optional)
• 2 tablespoons olive oil
• For the sweet potato fries:
• 4 large sweet potatoes, peeled
• 1/2 cup olive oil
• Salt, to taste
• Optional: Additional seasonings, such as paprika, garlic powder, or chili powder

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, mash the black beans using a fork or a potato masher until they’re mostly smooth.

Add the chopped onion, minced garlic, oats, cilantro, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the bowl with the mashed black beans.

Mix everything together until just combined. Using your hands, shape the mixture into 9 patties.

Place the patties on a plate or tray and refrigerate for at least 30 minutes to set.

While the patties are chilling, cut the sweet potatoes into long, thin strips for the fries. Rinse the strips in cold water to remove excess starch, then pat them dry with paper towels to remove excess moisture.

Line two baking sheets with parchment paper.

Place the sweet potato strips on the prepared baking sheets in a single layer, making sure not to overcrowd them. Drizzle the olive oil over the sweet potato strips and sprinkle with salt to taste.

If desired, add additional seasonings like paprika, garlic powder, or chili powder.

Toss the strips gently to coat evenly. Place the baking sheets in the oven and bake for 20-25 minutes, or until the sweet potato fries are crispy and golden brown, flipping them halfway through the cooking time.

While the sweet potato fries are baking, remove the black bean patties from the refrigerator and heat the olive oil in a large non-stick skillet over medium-high heat.

Add the patties to the skillet and cook for about 4-5 minutes per side, or until they’re crispy on the outside and cooked through. Once the patties are cooked, assemble the burgers by placing them on a bun with your favorite toppings, such as queso fresco, lettuce, tomato, and your favorite sauce.

Serve immediately with the sweet potato fries.

Notes

Make sure to cook the black beans before starting the recipe, as canned black beans won’t mash properly.

If using queso fresco, crumble it just before adding it to the black bean mixture to preserve its texture.

For the sweet potato fries, try to make the strips as uniform as possible so they cook evenly.

You can also soak the strips in cold water for up to 30 minutes to remove excess starch, making them crisper.

If you want extra crispy black bean patties, you can coat them lightly with cornstarch or panko breadcrumbs before cooking.

Don’t overcrowd the skillet, cook the patties in batches if necessary.

These black bean burgers freeze well, so you can shape the patties, place them on a baking sheet, and freeze until solid.

Then, transfer them to a freezer-safe bag or container for up to 3 months.

Simply thaw and cook when needed.

Feel free to get creative with your favorite toppings, and don’t be shy to experiment with different seasonings for the sweet potato fries.

Nutrional Value

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 10g
• Sugars: 6g
• Protein: 20g