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Sweet Potato Black Bean Burgers - Dump and Go Dinner

<p>This vegan treat Sweet Potato Black Bean Burger is a delicious late spring meal, great served on a bed of quinoa and topped with red onion, Loaded Guacamole and fresh cilantro.</p>
4 Servings Recipe By

Ingredients

  • 1 cup drain and rinse Black Beans, Canned
  • 1 medium cook Sweet Potato
  • 1 tablespoon Taco Seasoning
  • 1/2 tablespoons Olive Oil
  • 3 tablespoons Rolled Oats
  • 1/4 cups dice Onion, Red
  • 1 teaspoon mince Garlic, Cloves
  • 1/4 cups Corn, Frozen
  • 1/4 cups rinse, drain, and cook Quinoa
  • 1/8 cups Sunflower Seeds, Raw

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 burger
  • 169 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 482mg Sodium
  • 27g Total Carb
  • 5g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 6g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mash half of the beans in a bowl until paste-like.
  2. Add in the rest of the beans and give a very light stir/mash to combine.
  3. In a large bowl, remove the potato insides and mash lightly. It should be more chunky than creamy.
  4. Stir in the taco seasoning and olive oil, until combined.
  5. Place oats in food processor and process until coarse mixture remains.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.
  8. Place on a lightly greased baking sheet and bake at 375 degrees for 30 minutes, flipping once halfway through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mash half of the beans in a bowl until paste-like.
  2. Add in the rest of the beans and give a very light stir/mash to combine.
  3. In a large bowl, remove the potato insides and mash lightly. It should be more chunky than creamy.
  4. Stir in the taco seasoning and olive oil, until combined.
  5. Place oats in food processor and process until coarse mixture remains.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.
  8. Flash freeze on baking sheet.
  9. Once frozen, divide among freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place on a lightly greased baking sheet and bake at 375 degrees for 30 minutes, flipping once halfway through.

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