This vegan burger pairs protein-rich black beans with flavorful veggies to create a batch of gluten-free patties. Make once and save the leftovers for a quick microwave meal.
Servings: 10 Print Recipe
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 poblano pepper, seeded & diced (about 1 cup)
- 1 cup shredded carrots
- 2 Tablespoons dried taco seasoning
- 1 can (15 ounce) low-fat refried beans
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup crushed corn tortilla chips (2 ounces)
- Grapeseed oil, for brushing
- In a skillet over medium heat, sauté oil, onions, garlic, poblano pepper, carrots and taco seasoning for 8 minutes, until vegetables are tender and most of the water is released.
- Transfer mixture to mixing bowl and blot with a paper towel to remove excess moisture.
- Stir in refried beans, black beans and chip crumbs. If mix is too wet, add more chip crumbs.
- Form mixture into 10 patties.
- Brush patties with grapeseed oil and brown each side in a skillet for about 4 minutes.
- Serve immediately or refrigerate in airtight container for up to 5 days. Note: This recipe can be made in advance. Simply form mixture into patties, cook/brown and freeze.
Nutritional Facts for Black Bean Veggie Burger
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
Andrea Chua says
Looks awesome! How do these freeze? I think my 1 year old would love these and need to have something premade for those crazy weeknight dinners, as I don’t want to purchase the processed veggie burgers in the grocery stores. Too much crap in them, despite the attractive quality of being easy!
Hey Andrea! Just cook them & when they are cool -wrap them in freezer wrap individually. You can warm them using the microwave, grill, broiler or pan on the stovetop.
Susan Lapp says
Dawn – great idea to do a shorter newsletter once a week – I get overwhelmed with too much information from everyone. The black bean veggie burger sounds delicious – and am going to prepare it during the week – thank you. Susan
hey Susan! I’m so glad you like the Weekly Nutrition WOW newsletter. Speedy, interesting & useful is what I am going for! You’ll love the burgers!
Andrea Chua says
I made these last week and they were so delicious! They really do make 10 patties. I shamelessly ate 5 that very same day for lunch and dinner. YUM! Even my carnivorous hubby loved them!
Mehgan Rafferty says
Made these tonight for my sisters, one of whom is a vegetarian dnd the other gluten-free. We all LOVED them! So easy to make, they will become a staple in my recipe rotation!
I’m so glad you & your sisters loved them! YUM!
Ursula Adams says
I am getting older and eating better and wiser! So I Love trying new healthier recipes and ideas! I will be trying alot of these recipes, Because they are all so simple! Good Work Dawn, Please Keep Them Coming!
Mary R Shorten says
Love burgers. You are awesome…
You gotta try the KALE Burger!! You can add all sorts of personal touches or just keep it basic…https://dawnjacksonblatner.com/recipes/basic-kale-burger/ xoxo
Hi! I am having a hard time getting these to stay together when I make them. They break apart every time when I try to cook them. Any suggestions?!
Veggie Burger Troubleshooting: 1) Make sure the veggies are cut super, super small, if the pieces are too big, they will cause the burger to crumble. 2) Let the burgers mix set & sit for 15 minutes in the fridge before making patties so everything has a chance to stick together. 3) Use your HANDS to pack the burgers, make sure to squish/squeeze the mix while you are forming the patties, don’t be afraid to really get in there!