Southwestern Black Bean Burgers with Chipotle Sweet Potato Fries
Prep Time
Cook Time
Total Time
These healthy black bean burgers are so good you'll forget that they're vegetarian! And the chipotle sweet potato fries are downright addictive.
Recipe Type: Entree
Yield: 2 to 4 servings
For the Southwestern Black Bean Burgers:
  • 1 (14-ounce) can black beans, drained and rinsed (1 cup)
  • ½ cup corn kernels (defrosted if frozen)
  • 1 chipotle in adobo (from can; reserve the rest for later)
  • ½ teaspoon adobo liquid
  • ¼ cup chopped cilantro
  • 1 egg
  • 1 cup bread crumbs
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1 teaspoon vegetable oil
For the Chipotle Sweet Potato Fries:
  • 1½ - 2 pounds sweet potatoes (about 3), peeled and cut into thick matchsticks
  • ¼ cup olive oil
  • 1 teaspoon chipotle powder
  • Salt
For the Southwestern Black Bean Burgers:
  1. Put the black beans, corn, chipotle, adobo liquid, and cilantro in a food processor. Pulse a few times until partially pureed (be careful not to turn it to mush; alternately, mash together with a fork).
  2. Transfer to a bowl. Add the egg, bread crumbs, and garlic powder, and mix together. Season with salt and pepper.
  3. Form into two large or four smaller even patties.
  4. Put on a plate or baking sheet and refrigerate for at least 15 minutes (can be made ahead at least a few hours at this point).
  5. Heat the vegetable oil in a skillet over medium heat.
  6. Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total.
For the Chipotle Sweet Potato Fries:
  1. Preheat the oven to 400F.
  2. Toss the sweet potato slices with the olive oil, chipotle powder, and salt.
  3. Lay on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy. Shake halfway through.
  4. Remove from the oven and serve immediately.
Parve and Vegetarian These can easily be made gluten free by substituting GF bread crumbs. You can eat them on GF buns, or skip the buns entirely and serve on a bed of salad or with grilled vegetables on the side. Making them vegan is slightly trickier because of the egg - can anyone think of a good vegan binding substitute?
Recipe by Katherine Martinelli at