Spicy Chipotle Black Bean Burgers

The freezer is your friend when it comes to maintaining a healthy lifestyle.  Today’s recipe was inspired by one of my freezer favorites: frozen veggie burgers. Pop it in the microwave for a minute and lunch is done. Here are a few other items I keep on hand in the freezer all year round:

  • Frozen Fruit: Most recently, I froze ripe Michigan strawberries from a friend’s farm. When berry season is long gone, my smoothies will still taste like Summer.
  • Pesto: Basil season is the perfect time to make a big batch of pesto and freeze in individual portions in an ice cube tray. Remove from tray and keep for several months in a plastic resealable bag.
  • Chipotle in Adobo:  If you’ve ever added chipotles in adobo to a recipe, you most likely end up with leftover peppers in the can.  To save the leftovers, mince the remaining peppers and save in a sandwich-sized zip lock baggie.
  • Frozen Spinach: The amount of spinach required to create those perfect little frozen squares of healthy, leafy greens is well worth the cost. Add to pastas or soups all year long (such as my Lemony Lentil Soup with Greens.)

Your fork is waiting.

Spicy Chipotle Black Bean Burgers
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 126
  • Fat: .9g
  • Saturated fat: 0g
  • Carbohydrates: 23.1g
  • Sodium: 734mg
  • Fiber: 6.3g
  • Protein: 6.7g
  • Cholesterol: 0mg
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 15 oz can black beans - drained and rinsed
  • 2 tbs water
  • 1 c red pepper - minced
  • ⅓ c cilantro - minced
  • 2 tbs scallions - minced
  • 1 garlic clove - grated
  • 2 tbs chipotle peppers in adobo - minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbs lemon juice
  • ½ tsp salt
  • ¼ c panko bread crumbs
  • Avocado slices - optional garnish
Instructions
  1. Using a fork, carefully mash the beans with water until smooth.
  2. Stir in all remaining ingredients and combine well.
  3. Form burgers into four patties; set aside.
  4. Heat a non-stick frying pan over medium-high heat.
  5. Spray with non-stick spray or drizzle with a little canola oil.
  6. Add burgers to the pan and cook for 3-4 minutes per side until warmed through.
  7. Serve with avocado slices.

Comments

  1. Foy Update says

    Hi Liz,

    We’re having our inaugural Eat Make Grow Blog Hop. We are looking for folks to link up who want to share what they have been eating with their families, growing in their gardens or making with all their creative impulses. If you’re interested, I hope you’ll hop on over and link up a couple of your posts. It’s a way for you to grow your readership and find other like minded mamas.

    Hope to see you there,

    Foy
    http://foyupdate.blogspot.com/2012/08/inaugural-eat-make-grow-blog-hop.html

    • says

      Have you ever used gluten free bread to make bread crumbs? We eat Ezzekiel bread and if you toast it and put in a food processor you will have crumbs! Alternatively, you could try processing oats, almonds, corn Chex or even mixing in flax seed. For the most mild flavor, I would go with the bread GF though! Hope that helps!

  2. says

    Thanks for linking to our first Eat Make Grow Blog Hop! I’m a huge fan of freezer meals and am saving for a deep freeze to call my own. Even now I find room for 15 batches of frozen pesto and dehydrated tomatoes because it is such a treat through the winter!

    We are already on to Blog Hop #2. I hope you’ll come and link to that one as well. Feel free to link to any older posts if you think they are timely and pertinent.

    – Foy
    http://foyupdate.blogspot.com/2012/08/eat-make-grow-thursday-blog-hop-2.html

  3. Sue Bunton says

    I made these for the first time this morning! They were very, very moist but very tasty!! I think I might leave out the H2O next time!!

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