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Sweet Potato and Black Bean Veggie Burger | read more at

Sweet Potato and Black Bean Veggie Burger


  • 1 can black beans, drained and rinsed
  • 1/2 cup grated carrot
  • 1 cup grated zucchini
  • 1 tsp minced garlic
  • 3/4 cup bread crumbs
  • 1 egg white
  • 1/2 cup corn
  • 1 cup mashed sweet potato
  • 2 Tbsp chipotles in adobo sauce, finely chopped
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder


  1. In a food processor, pulse together the beans, carrot, zucchini and garlic until mostly incorporated (leaving some of the beans whole). Scoop into a medium sized mixing bowl and set aside.
  2. In a small mixing bowl, stir together the bread crumbs and egg white with a fork until a dry paste has formed.
  3. Add this paste, the corn, sweet potato, chipotle peppers and seasoning to the bean and veggie mixture. Mix until evenly combined.
  4. Heat a cast iron skillet (or non stick skillet) on medium heat. Spray with olive oil.
  5. Form the veggie burger mixture into patties and place in the hot pan. Cook for 3-5 minutes on each side, until they are browned and have formed a slight crust.
  6. Remove from the pan and cool on a wire rack.
  7. To store, place the burgers in an airtight container for up to a week in the fridge, or 3 months in the freezer!
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