Healthy, Plant-Based Southwestern Black Bean Veggie Burgers
These healthy, plant-based veggie burgers celebrate Southwestern flavor. Sweet potatoes, peppers, and cilantro and lime combine with paprika and cumin for smoky-sweet flavor. Protein-packed black beans and corn create a hearty, gluten-free base. Make a batch of these for plant-based dinner. Or, throw a few on the grill for a summer party.
You’ll love this recipe. It is:
- Full of smoky Southwestern flavor
- Satisfying and Hearty
- Kid-Friendly
- Travel-Friendly
- Freezer-Friendly
- Perfect for Batch Cooking
Get more Veggie Burger Recipes at: Collection of the Best Veggie Burger Recipes
Get more Veggie Burger Toppings and Sauces at:The Best Collection of Veggie Burger Toppings and Sauces
Chef Katie’s Healthy Cooking Tips for Southwestern Black Bean Veggie Burgers:
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.
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.
Chef’s Plant-Based Tip: Healthy sweet potatoes and peppers are cooked with smoked paprika for Southwestern flavor in these healthy, oil-free, black bean vegan burgers 
Chef’s Gluten-Free Tips: Brown rice flour and black beans help bind these burgers together for healthy, satsifying plant-based vegan texture
Spice and Veggie Substitutes: Use other smoky spices for this recipe. Smoked salt, Mexican fiesta taco seasoning, and chili powder all work. You can any color bell pepper. Add spicy jalapeno or poblano if you want more heat.
Freezer-Friendly Veggie Burgers: Make a double-batch of these burgers. After baking them in the oven, store extra burgers in an airtight container (or wrap in foil) in your freezer. When you’re hungry, pop right into a 350F oven for 10-12 minutes, until warm in the center.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. Using a Silpat baking mat or parchment paper makes it easy to bake without using oil. This makes a healthy, fat-free, low-calorie recipe.
Portion about 1/2 cup of the veggie burger mix per burger 
A non-stick baking mat or Silpat helps prevent these burgers from sticking to the pan. This is one of my favorite kitchen must-haves for healthy baking
Make them Sliders: These veggie burgers also make delicious sliders. Portion about ¼ cup of the veggie burger mix per slider. Reduce your cooking time to 30 minutes, flipping after the first 15 minutes. Serve them in lettuce cups, on slider buns, or in whole wheat pita pockets. They also make a great finger-food appetizer!
Southwestern Sweet Potato Black Bean Burger
- Medium
- Servings: 6
- Ready In: 60 minutes
- Yield: 6 burgers
Serve with Southwestern Baked Sweet Potato Fries, Smoky Broccoli Pecan Crunch Salad, and Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad.
Southwestern Sweet Potato Black Bean Burger
Equipment
- Saute pan
- Immersion Blender or Food Processor
- Baking sheet
- Non-Stick Silpat Baking Mat or Parchment Paper
Ingredients
- 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 ounce) 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
Instructions
- Preheat your oven to 350 F
- To prepare the Southwestern Sweet Potato Black Bean 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 Southwestern Sweet Potato Black Bean 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.
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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