Mexican black bean burgers are a delicious option for summer grill outs or leftovers on a busy weeknight. Make a few batches of these and throw them in the freezer to have on-hand when you need a go-to protein option. Serve these on a whole grain bun topped with avocado, greens, salsa, and cilantro—or crumble them up and use as taco “meat” on a whole grain or corn tortilla. Feeling like eating it salad-style? Chop up some greens and vegetables, crumble up the black bean burger, and drizzle on our nacho cheese sauce for a delicious fiesta bowl! The sky is the limit!
1/8 of the recipe using chickpea flour has ~165 calories, 9 grams of protein, and 8.7 g of fiber.
½ cup chickpea flour or oat flour
1 cup onion, chopped small
1 bell pepper, chopped small
1 cup tomatoes, chopped small
1 cup greens, chopped
1 cup frozen sweet corn
2 teaspoons cumin
2 teaspoons salt-free chili powder
¼ teaspoon teaspoon cayenne pepper (optional)
1-2 teaspoons garlic
¼ teaspoon black pepper
3 cups cooked black beans
¼ cup ground flax
2 Tablespoons water
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