Ingredients

  • 1 avocado mashed
  • 15 oz can black beans
  • 1/2 tsp ground chipotle powder
  • 1 cup cooked quinoa
  • 1 egg
  • 1 tsp fresh cilantro chopped
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 9 hamburger buns
  • 9 butter or iceberg lettuce leaves (for wrapping)
  • 1 jalapeno de-seeded & diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion diced
  • 1/4 cup rice chex cereal crushed
  • 1 lb sweet potatoes peeled & cubed
  • 1 tomato sliced

Ready In 50 Minutes

Servings: 9

Cooking Instructions

Step 1

  • Boil a large pot of water.
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Step 2

  • Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender.While the potatoes are boiling, rinse and drain the black beans.
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  • Length: 20 minutes

Step 3

  • Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
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Step 4

  • Drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
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Step 5

  • Add the cooked quinoa to the mixing bowl.
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Step 6

  • Add the chopped onion, red pepper, jalapeo, garlic and the remaining whole black beans.
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Step 7

  • Add the cumin, chipotle pepper, cilantro, crushed rice chex and egg.
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Step 8

  • Mix together, then use your hands to form into 9 patties.

Step 9

  • Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
  • EQUIPMENT:
  • Length: 20 minutes