I discovered this recipe from The Edible Perspective recently while browsing Pinterest. Sweet potatoes are a more recent love for me. My only experience with them in the past was when they were loaded with butter and brown sugar... not a fair first introduction to this delicious root vegetable (in my opinion.) I quickly came to find out how beautiful sweet potatoes can be when added to the more "savory" side of things.
Now, I am always a sucker for a new "Veggie Burger". Every recipe I have posted on this site I truly love. But, I must say, this recipe has bumped up a notch or two and may now be under my "most favorited". To say my family inhaled these would be an understatement. Leftovers? Not a chance.
While piling on our toppings my husband had the idea of adding corn tortilla chips to the mix. (I know this is weird, but channel your inner 5 year old when you use to add potato chips to your bologna sandwich as a kid. Wait... did this vegetarian mama really just use the word bologna? Blech!) Sorry, I digress. But needless to say, it was amazing. The tortilla chips added a wonderful salty crunchy to the creamy chunky consistency of the burger.
Add on a slice of cheddar cheese or leave it off to keep it vegan. Are you looking to reduce your carbs? This burger is just as delicious when wrapped in a large lettuce leaf "bun" piled on with all the fixings.Black Bean Sweet Potato Quinoa Burgers
(Adapted from The Edible Perspective)
15 ounces black beans, rinsed and drained
3 cups sweet potatoes, boiled until tender and drained
1/2 cup frozen corn, defrosted
1/2 cup onion, chopped
1/2 cup cooked quinoa (cooked according to package directions)
6 tablespoons quick cook oats (or partially ground rolled oats)
2 cloves garlic, minced
2 tablespoons pepitas (or sunflower seeds)
1/2 teaspoon sea salt
a few cracks of fresh black pepper
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon olive oil
whole wheat buns
roasted red pepper
corn tortilla chips
1. In a bowl, mash the sweet potatoes until they are a chunky smooth consistency. In another bowl mash the black beans until they too are a chunky smooth consistency.
2. Mix the sweet potatoes and stir in the corn, quinoa, onion, oats, pepitas, olive oil, black beans and seasonings. Mix together well and form into 6 patties.
3. Cover and chill until ready to cook.
4. Bake in a preheated 375 degree F. oven for 15 minutes on a parchment lined sheet pan, flipping once half way through. You may also cook these on the stove top in a non stick pan or skillet brushed with oil. Cook about 8 minutes per side. Top with cheddar cheese, if desired.
5. Serve on a bun with roasted red pepper, avocado, lettuce, tomato, and corn chips.
Linked to: Skip to My Lou