Name: Recipe for Picante Black Bean Burgers
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 8 (1 patty) servings
Cuisine: Entrees
Ingredients: 3 1/2 cooked black beans; 1/2 rolled oats; 2 olive oil; 1 poblano pepper, diced; 1 jalapeño, diced; 1 red onion, diced; 1/4 sundried tomatoes, chopped; 1 dried oregano; 1 1/2 cumin; 2 chili powder; 1 salt; 1 garlic powder; 3/4 quinoa flakes; 1 1/2 flaxseed meal; 3 water

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1 patty) servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Recipe Ingredients

3 1/2 cups cooked black beans
1/2 cup rolled oats
2 tablespoons olive oil
1 cup poblano pepper, diced
1 jalapeño, diced
1 cup red onion, diced
1/4 cup sundried tomatoes, chopped
1 tablespoon dried oregano
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
3/4 cup quinoa flakes
1 1/2 tablespoons flaxseed meal
3 tablespoons water

Preheat oven to 350°F. Measure all ingredients; set aside.
Drain and rinse the black beans. Place them into a medium bowl, mash with a fork, and add the oats. Do not mix.
Heat oil in a medium pan and sauté the peppers, onions, and sundried tomatoes. Add oregano, cumin, chili powder, salt, and garlic powder and sauté until fragrant, adding a little water if necessary to avoid too much caramelization.
Add sautéed vegetables into the black beans and oats. Fold in ½ cup of the quinoa flakes (reserve the rest for coating the burger); add the flax meal and water. Mix well.
Shape the mixture into 8 burgers and coat them with the remaining quinoa flakes.
Place patties on a prepared sheet pan with parchment paper. Spray with nonstick cooking spray. Bake at 350°F for 12–15 minutes.