Chipotle Black Bean Burgers and Chili Sweet Potato Fries
Speaking of burgers…here is another tasty one. It’s budget friendly and it’s the perfect pantry meal for the end of “grocery week.” Simply keep roasted red pepper, black beans, corn (frozen or canned) and chipotle peppers on hand and you can have dinner in a flash! If you want a complete meal, try a side of Chili Sweet Potato Fries.
The original recipe was modified by adding red peppers, chili powder, cumin, and coriander. I also doubled the recipe since these burgers freeze and reheat well. Enjoy!
Southwestern Black Bean Burgers
Ingredients:
- 1 (26.5-ounce) can black beans, drained and rinsed
- 1 chipotle in adobo, from can; reserve the rest for later. (I used 1 tsp so it was kid-friendly)
- 1 teaspoon adobo liquid (optional)
- 1/3 cup chopped cilantro
- 1 teaspoon garlic powder
- 2 teaspoons chili power
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Salt and pepper
- 1 cup corn kernels (defrosted if frozen)
- 1 cup red peppers, diced (or 1/3 cup jarred roasted red pepper, diced)
- 2 eggs
- 1 cup to 1-1/2 cups bread crumbs (depending on preferred consistency, form into patty and add as needed)
- 1 teaspoon vegetable oil
Directions:
Chili Sweet Potato Fries
Ingredients:
- 1-1/2 to 2 pounds sweet potatoes (about 3), peeled and cut into thick fries
- 1/4 cup olive oil
- 2 teaspoons chili power
- 1/2 teaspoon cumin
- 1/2 teaspoon corriander
- Salt
Directions:
Preheat the oven to 400F. Mix spices together. Drizzle sweet potato slices with the olive oil. Toss to coat. Sprinkle with spices, stir. Lay on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy. Stir every 10 minutes. Remove from the oven and serve immediately.
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