Ingredients
- 400g black beans, drained, rinsed, and patted dry
- 1 tbsp extra virgin olive oil
- 3/4 cup finely chopped bell pepper
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 tsp paprika
- 1/2 cup bread crumbs
- 1/2 cup shredded prosociano vegan wedge
- 1/3 cup mashed sweet potato
- 2 tbsp organic ketchup
- pinch salt + pepper
- Whole grain buns
Instructions
- Preheat oven to 163°C. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients ( chili powder, garlic powder, paprika, bread crumbs, prosociano, sweet potato, ketchup, salt, and pepper).
- Pulse everything together, then add the black beans.
- Form into patties– about 1/3 cup of mixture in each.
- To bake: Place patties on a parchment paper and bake at 190C for 10 minutes on each side, 20 minutes total.
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
