Sweet Potato Black Bean Burgers

Let's Cook

Ingredients

4 servings
  • 1 cup drain and rinse Black Beans, Canned
  • 1 medium cook Sweet Potato
  • 1 tablespoon Taco Seasoning Mix
  • ½ tablespoons Olive Oil
  • 3 tablespoons Rolled Oats
  • ¼ cups dice Onion, Red
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups Corn, Frozen
  • ¼ cups cook Quinoa
  • ⅛ cups Sunflower Seeds, Raw

Freezer Containers

Supplies

  • Cooking Sprays
  • 1.Baking Sheet

Directions

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

Freezing Directions

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

Serving Day Directions

Place on a lightly greased baking sheet and bake at 375 degrees for 30 minutes, flipping once halfway through.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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