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  • Writer's pictureChloë's Kitchen

Sweet Potato Chipotle Black Bean Burgers

I love a veggie bean burger and although I’m not vegan, I love to incorporate plant based foods in my diet throughout the week. I was vegetarian for years when I was a teenager and I have been making these Chipotle sweet potato black bean burgers literally since then for myself and now for my cooking clients. They are so delicious and I can’t believe it’s taken me so long to make them for you guys too! You can keep them vegan like this, or if your stomachs can take it, (unlike mine), you can add in a little Cotija or feta cheese in there too. They are mildly spicy, and super flavorful! I love them in a lettuce bun like the true California girl I have become, piled up with broccoli sprouts, avocado, tomato and that delicious chipotle lime aioli. But you can of course serve them in a bun the classic way. These are also great to make for a BBQ party with friends for those that are vegan!


Ingredients:


Makes 4 - (double recipe if you want more)


1 sweet potato, whole (roasted)

1 14oz can black beans, drained and rinsed

1/4 red onion, finely diced

2 chipotle peppers and 2 tbsp of their adobo sauce

1 tbsp diced fresh cilantro

2 cloves garlic, crushed

1/3 cup gluten free breadcrumbs or you can use cooked quinoa

1 tbsp taco seasoning (I like @sietefoods)

Pan sear in avocado oil


Chipotle lime aioli:

1/4 cup @primalkitchenfoods avocado oil mayo or

1 Chipotle pepper in 2 tsp adobo sauce

Juice of 1/2 a lime


Start by roasting a sweet potato in the oven at 400 F for 25-30 minutes drizzled with a little olive oil or avocado until soft throughout.


You can do this ahead for the week and then use them to make this burger, or have them as the base for your turkey chili.


Drain and rinse your can of black beans. Add them in to a bowl and mash them a little.


Then add in your finely diced red onion, cilantro, chipotle peppers, taco seasoning, salt, pepper and gluten free breadcrumbs (or quinoa).


Now scoop out the middle of your sweet potato leaving the skin. And mix together well in the bowl.


Portion in to 4 equal Pattie’s. Then pan sear them in a cast iron skillet over a medium heat until golden. About 3-4 minutes per side.


While they cook, mix up your chipotle lime aioli together in a bowl.


Serve hot, wrapped in lettuce with avocado, tomato, sprouts and the aioli drizzled on top or in a bun.


Enjoy these delicious veggie delights! 🥰

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