Southwestern Sweet Potato Black Bean Veggie Burgers
Facebook3Twitter0Linkedin0Email7X Yummly0 print Medium | Servings: 6 | Ready In: 45 minutes | Yield: 6 burgers These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that makes them perfect for summer grilling. Make a big batch and freeze extras for quick healthy dinner. This recipe is a winner for vegetarians, meat-lovers, and even kids. Serve with Southwestern Baked Sweet Potato Fries, Smoky Broccoli Pecan Crunch Salad, and Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad. Ingredients 1 red bell pepper, diced 1 medium sweet potato, peeled and diced (about 2 cups diced) 1 1/2 teaspoon paprika (sweet or smoked) 1/2 teaspoon cumin 1/4 cup brown rice flour 1 (15 oz) can black beans, drained and rinsed 1/4 teaspoon salt 1/4 cup corn kernels, frozen and thawed 1 teaspoon lime juice 2 tablespoons chopped cilantro Avocado, for serving How it’s Done Preheat your oven to 350 F To prepare the burger base: Place the sweet potato and peppers in a wide pan with the paprika and cumin. Cover and cook over medium heat. Cook until spices are toasted and aromatic, about 2-4 minutes. Be careful not to burn the potato. When the spices are aromatic, add 1/2 cup of water. Cover and simmer until the sweet potato is tender, about 10-12 minutes. When the potato is tender enough to mash, remove the lid. Add brown rice flour and black beans. Cook until flour is no longer white, 1-2 minutes. You want a very dry mixture. If there is excess water, keep cooking and let