Black Bean Burgers

These veggie burgers are a healthy and quick dinner option. The “meat” makes for great leftovers which you can cook up for lunch the next day.

This recipe was enhanced from Fannetastic Food’s Mexican Black Bean & Spinach Burger recipe. I can’t seem to follow a recipe for the life of me. Must. Add. More. Veggies.

Enjoy.

Go-To Black Bean Burgers
Makes 3 large burgers, or 4 medium

1 can of black beans rinsed and drained, reserving 1/4 cup of beans
1/4 cup of spinach
1/4 cup corn, reserved
1/4 cup carrots, finely diced, reserved
3 tbsp oats, reserving 1 tbsp
2 cloves garlic
1 tbsp ground flax seeds
1 tbsp of Tabasco of other hot sauce
1 tsp lemon juice
1 tsp olive oil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp salt

Instructions:

Add all ingredients into a food processor, reserving 1/4 cup of black beans, 1/4 cup corn, 1/4 cup finely diced carrots and 1 tbsp oats. Turn on your food processor and mix.

Once everything has fully mixed, stir in the reserved black beans, corn, carrots and oats.

Form into three large patties (or 4 medium patties).

Place them on a pre-heated skillet on medium-high that is coated with cooking oil or spray.

Cook each side for 6-7 minutes.

Serve on a bun, in a pita, atop salad or as is!

What’s your go-to veggie burger recipe?

Eat well,
Carolyn

Roasted Vegetables and Black Bean Tostadas

This is a great quick and easy dinner option for a busy week night. This recipe was veganized from a Real Simple recipe. Enjoy!

Vegetable and Black Bean Tostadas

Serves 4
Hands-On Time: 15m
Total Time: 50m

Ingredients
10 ounces baby bella mushrooms, sliced
2 zucchini (about 1 pound), thinly sliced
2 red bell peppers, cut into 1 1/2-inch pieces
3 tablespoons olive oil
kosher salt
8 corn tortillas
1 15-ounce can refried black beans or smashed black beans
2 tbsp nutritional yeast
1/2 avocado, diced
Salsa for serving

Directions
Heat oven to 450° F. On a rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.
Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with nutritional yeast. Bake until the beans are warm, 5 to 7 minutes. Top with the vegetables, avocados, and salsa.

Nutritional Information
Per Serving
Calories 463
Fat 23g
Sat Fat 8g
Cholesterol 38mg
Sodium 774mg
Protein 19g
Carbohydrate 49g
Sugar 7g
Fiber 11g
Iron 3mg
Calcium 306mg

Happy vegan dining!

Eat well,
Carolyn