Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2
In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.
3
Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.
4
Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.
5
Add the onion mixture to the sweet potatoes and black beans.
6
Add the corn, squash, flax meal, oat flour, and all of the southwest spices.
7
Mix well until all ingredients are combined.
8
With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.
9
Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).
10
Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.
Chef's Notes
Substitutions Use kidney or pinto beans in place of black beans.
Use parsley in place of cilantro.
Replace ancho chile powder with a basic chili powder blend.
Flour-free Replace oat flour with almond meal or flax meal.
How to enjoy Stuffed between two organic whole-grain buns.
Crumbled inside organic whole-grain tortillas.
Enjoyed as a wrap in between collard greens.
Enjoyed by itself with all the fixings — avocado, lettuce, tomato, kimchi, herbs.
Topped on a salad.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Store in the freezer by placing parchment paper between each burger and storing in an airtight container for up to 30 days.
Ingredients
1 ½cupssweet potato (cubed)
1cupblack beans (cooked, homemade or BPA-free canned, drained)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2
In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.
3
Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.
4
Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.
5
Add the onion mixture to the sweet potatoes and black beans.
6
Add the corn, squash, flax meal, oat flour, and all of the southwest spices.
7
Mix well until all ingredients are combined.
8
With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.
9
Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).
10
Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.
