Chipotle Black Bean Burgers and Chili Sweet Potato Fries

Posted by krausnickitchen on July 7, 2012 · Leave a Comment 

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:

Put the black beans, chipotle, adobo liquid, and cilantro in a food processor. Pulse a few times until partially pureed (be careful not to turn it to mush).
Transfer beans to a bowl. Add the eggs, bread crumbs, spices, corn, and red peppers. Mix until incorporated. Season with salt and pepper.
Form into patties. Put on a plate or baking sheet and refrigerate for at least 15 minutes.
Heat the vegetable oil in a skillet over medium heat until shimmering. Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total. (Do not press the patties, which breaks them apart).

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.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Filed under Dinner Tonight, Side Dishes, Vegetarian · Tagged with , , , , ,

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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