Southwestern Sweet Potato Black Bean Veggie Burgers

Southwestern Sweet Potato Black Bean Burger – Healthy, Plant-Based, Gluten-Free, Oil-Free Hearty Vegan Recipe

Medium |  Servings: 6  |  Ready In: 45 minutes |  Yield: 6 burgers

These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that makes them perfect for summer grilling.  Make a big batch and freeze extras for quick healthy dinner.  This recipe is a winner for vegetarians, meat-lovers, and even kids.  Serve with Southwestern Baked Sweet Potato FriesSmoky Broccoli Pecan Crunch Salad, and Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad.


  • 1 red bell pepper, diced
  • 1 medium sweet potato, peeled and diced (about 2 cups diced)
  • 1 1/2 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon cumin
  • 1/4 cup brown rice flour
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/4 teaspoon salt
  • 1/4 cup corn kernels, frozen and thawed
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro
  • Avocado, for serving

How it’s Done

Preheat your oven to 350 F

To prepare the burger base: Place the sweet potato and peppers in a wide pan with the paprika and cumin.  Cover and cook over medium heat.  Cook until spices are toasted and aromatic, about 2-4 minutes. Be careful not to burn the potato.
When the spices are aromatic, add 1/2 cup of water.  Cover and simmer until the sweet potato is tender, about 10-12 minutes.
When the potato is tender enough to mash, remove the lid.  Add brown rice flour and black beans.  Cook until flour is no longer white, 1-2 minutes. You want a very dry mixture.  If there is excess water, keep cooking and let the water steam off.

Transfer the sweet potato mixture to a food processor or wide blender.  Purée into a paste. This will hold your burger together.  Transfer the burger mixture to a medium bowl.
Add the cilantro, lime and corn.  Mix well, season with salt and pepper. Taste and adjust seasoning as needed.

To shape and bake your burgers:  Line a large baking sheet pan with either parchment paper or a non-stick Silpat.  Scoop about 1/2 cup for each burger and place on the lined pan.
Bake at 350F for 45-50 minutes
Flip after the first 30 minutes.

Top with sliced avocado and serve.

Yield: 6 burgers

Southwestern Sweet Potato Black Bean Burger – Healthy, Plant-Based, Gluten-Free, Oil-Free Hearty Vegan Recipe

Chef Katie’s Tips: 

Veggie Burger Tricks:  There are three tricks to making sure your veggie burger can hold up on a grill: Make sure your burger “base” is very dry.  Puree the base completely smooth – crumbly burgers tend to fall apart.  Freeze the burger patties for at least 30 minutes before throwing on the grill.  This will help them hold.

Smoky Flavor:  Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon.  I call it my “vegan secret weapon” because it can really help you adjust to eating more plants.  I use it on roasted potatoes, grilled corn, and potato leek soup.

Nutrition Facts

Serving size: 1/6 of a recipe (1 burger, without avocado).

Calories 146.64
Calories From Fat (4%) 6.38
% Daily Value

  • Total Fat 0.76g 1%
  • Saturated Fat 0.16g <1%
  • Cholesterol 0mg 0%
  • Sodium 112.39mg 5%
  • Potassium 411.86mg 12%
  • Total Carbohydrates 28.38g 9%
  • Fiber 7.75g 31%
  • Sugar 1.94g
  • Protein 7.45g 15%
  • Calcium 27.41mg 3%
  • Iron 30.75mg 171%
  • Vitamin A 3995.7IU 80%
  • Vitamin C 0.58mg <1

Shopping and Gear List

  • Artisan Spanish smoked paprika, Pimenton from La Vera region. Hot and Sweet. Set of 2 tins.
  • Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
  • Simply Organic, Cumin, 2.31 oz


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