I’m not a vegetarian but I sure do love a good black bean burger.
It’s probably because they typically have really good spices in them. Plus they’re very filling and satisfying. (Hellooo fiber!)
The first time I had a black bean burger was with my best friend when I visited her in Dallas one time.
It had onion, garlic, bell pepper and plenty of Mexican spices. I really liked it and kept meaning to come up with my own recipe.
Little did I know it would take me a year to do!
I tried a few times but really didn’t like how they were turning out so I put it on the back burner until recently.
My version is different than the one I had in Dallas but I was really happy with the end result.
I used a combo of black beans and brown rice and then pumped up the flavor with green chilies, lime juice, and lots of spices. They are pan-fried and hold together well as they are flipped (still be gentle though).
Tex Mex Black Bean Burgers
- ¾ c. cooked rice (use leftover or about 1/3 c. uncooked rice, use quick cooking to make this a fast dinner)
- 1 15 oz. can black beans, drained and rinsed
- 1 4oz. can diced green chiles, drain a little of the liquid
- ½ medium red onion (about ½ c.)
- juice of 1 lime
- 1 egg
- ¼ c. breadcrumbs
- 1 ½ t. chili powder
- ½ t. garlic powder
- ½ t. ground cumin
- ¼ t. ground coriander
- 1 t. salt
- 2-3 T. canola oil
Combine all of the ingredients except for the canola oil in a medium bowl and use a potato masher to mash up the beans and combine the ingredients. (If you have a food processor, I recommend using that. I don’t have one.) Heat the canola oil in a large non-stick skillet over medium heat. Form patties that are about 4” in diameter and ½” thick. Once the oil is hot, start placing the patties in the skillet. The patties will be sticky, reshape them in the pan if needed. Don’t overcrowd the pan. Cook the first side for about 5-6 minutes, leaving the patties undisturbed while they cook. Carefully flip the patties and cook for 4-5 minutes on the second side. The burgers are done when they are brown and crispy on the outside. Line a large plate with paper towel and place the cooked burgers on it. If needed, add a little more oil to the pan and cook the rest of the patties. They will cook faster since the pan will be much warmer, 3-4 minutes per side. If the pan seems too hot, turn it down a little. Top with salsa, guacamole, or cilantro.
Author: Recipe or Not
Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.
I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.
I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.
It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.
Mediterranean Bean Salad
makes roughly 6 cups
- 2 roma tomatoes, diced
- 1 cucumber, diced (peeled, optional)
- 3/4 c. red onion (about 1/2 medium onion)
- 1 15oz can garbanzo beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- handful of parsley, chopped
For the dressing:
- juice of 2 lemons (about 1/4 c.)
- 1/3 c. olive oil
- 1/4 t. dried oregano
- 1/4 t. ground cumin
- pinch of salt & pepper
Pita chips or pita pockets for serving.
In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.
Staying on the theme of resolutions, setting goals, and healthy eating… I’m so excited to bring you the chance to win the 100 Days of Real Food Cookbook + 2 Tupperware bowls PLUS a roundup of healthy snacks to help keep you on track with your goals.
My blogging friend, Cassie Celestain, graciously invited me to partner in this giveaway with her. I met Cassie through the Oklahoma Women Bloggers network. She is a wife, mother of a 6 month old and runner. She blogs about marriage, family and healthy lifestyles over at True Agape. (Get a handy dandy bonus when you sign up for her monthly newsletter! Get it here.)
*Picture shows four containers. Winner will be receiving two. The giveaway will close Monday, Jan. 19th at midnight. The winner will be contacted via email. You have two days to respond to the message before we choose another winner. US residents only.
***Check out Cassie’s review of the cookbook – Click here.
***Giveaway is now closed.***
And now for the snacks…
Heyoooo. So 2015. Feeling good so far? Are you all rested up and ready with your list of things to conquer this year?
If you’re anything like me, you lose sight of many of your year-long goals by February. Knowing I do this, I scrapped resolutions this year. Threw ’em out the window. Buh-bye. Instead, I’m focusing on quarterly goals. Three months at a time seems more manageable and still enough time to create a new habit or complete a project.
Since one of the most common New Year’s resolutions/goals people make is about eating better, I thought I’d share a healthy smoothie. When I need a chocolate fix but want to stay in the healthy eating groove, this is what I make. It’s naturally sweetened with honey and it has protein powder in it so it would also be a great treat after a workout. The texture is similar to that of a frappuccino.
Healthy Chocolate Smoothie
- 3 T. good quality vanilla protein powder
- 2 1/2 T. cocoa powder
- 1 T. honey
- 3/4 c. almond milk (use any milk you like)
- handful of ice
- pinch of instant coffee, optional
In a blender, combine all of the ingredients and blend until there are no longer large ice pieces and the consistency is what you want.