Healthy Black Bean Taco Burgers! They’re vegan (duh), gluten-free, won’t fall apart on the grill (yay), and so very delicious!
How do you get your protein? If I had a dollar for every time I’ve heard that question when people discover that I’m vegan….. It’s a legit question. Most people don’t know, and I’m not flustered by it any more, I’m actually happy to answer any curiosity that non-vegans have about my plant-based lifestyle.
So, for all of you who are new to this plant powered world, and to our sweet little blog, let me introduce you to this protein bomb of a burger. I like to call it, the Taco Burger, because it’s stuffed with the veggies and spices that I’d put in a tortilla. Clever.
Mexican food is a go to for my family. We eat some form of it at least three days a week. Because of the frequency of our culinary craving for all things spicy, I have to get creative so life doesn’t become mundane. You know what I mean. That’s where this recipe inspiration came from.
I was all set to make black bean and veggie tacos, but alas, I didn’t have any tortillas. However, I did have hamburger buns leftover from this delicious burger. My lazy beaten up (Alex and I ran 20 miles and my legs were tired) self didn’t want to take my compression socks off and go to the supermarket, so I had to get creative. My mind was saying, Give Me Tacos! My body was saying, Do NOT Walk More Than Three Feet From the Kitchen! Before I knew it, I was creating a burger out of the taco ingredients. The rest is history.
And…..back to the protein part of this story. 😉 I ramble. Sorry.
After running 20 miles (we’re nearing the end of our Chicago Marathon training), my body was screaming for protein. It needed something substantial and satisfying. This black bean veggie burger didn’t disappoint.
Black bean burgers are the best. They’re so easy to make, they’re hearty, and they’re good for you. What else could you ask for? Well…. You could ask for them to be filled with spicy Mexican flavor. To have added protein and texture from sweet corn, red bell pepper, onion, and jalapeno peppers. You could also ask that they NOT fall apart on the grill. Finally, you could ask that they not turn to mush in your mouth, and that they have a little bit of a bite to them. These are all that.
Are you ready to learn how to make one?
HOW TO MAKE MEXICAN BLACK BEAN BURGERS WITH CORN AND PEPPERS
First – Rinse the beans (RESERVE THE JUICE) and grind a few cups of rolled oats into flour.
Second – Toast the spices to release their flavors and sauté the onion, peppers, corn, and garlic.
Third – Put part of the beans, oat flour, bean juice, and spices in a food processor and pulse until it forms a sticky solid ball.
Fourth – Scrape the bean mixture into a large bowl and add the remaining beans and the veggies and mix together until fully combined. I use my hands for best results.
Last – Form into round patties and refrigerate for at least an hour. This helps them set and stick together for the grill. Once they’ve set, fire up the grill or a skillet and cook until they’re done.
Serve them with shredded lettuce, tomato slices, grilled red onion, and guacamole. If you don’t want to eat them with a bun, wrap them in a crispy lettuce leaf or just eat them with a fork.
How amazing does this healthy black bean burger look? I made a second batch of them and took them to my BFF’s 30th anniversary party last weekend, and they were a hit. It’s hard not to like a burger that’s spiced up with toasted chili powder, cumin, and chipotle chili powder. Make a batch of these beauties and then come back and let me know what you think. If you like them, tell your friends about them.
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