For the burgers:
- 2 x 15 ounce cans black beans, drained
- 3 medium sweet potatoes, baked (see below)
- Handful fresh cilantro
- 1-2 tsp Mrs. Dash (or other) Southwest Chipotle Seasoning
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1 x 15 ounce can corn, drained
- 1 1/2 cups quick cooking oats or bread crumbs (or other substitute)
- 1-2 tablespoons olive oil (plus olive oil for sweet potatoes)
For the avocado cilantro cream sauce:
- 2 large avocados
- handful fresh cilantro
- Thoroughly wash sweet potatoes. Leave the skin ON and rub generously with olive oil and wrap in foil. Bake about 45 minutes at 375 degrees for 45 minutes. J The skin has tons of nutrition and this method of baking makes the skin soft and very edible!
- Cook brown rice according to package directions.
- Set aside 1 can of the black beans. Place remaining beans, sweet potatoes, cilantro, and seasonings in food processor or blender. Pulse until combined, about 30 seconds. Transfer to a large mixing bowl and stir in the rice, corn, and oats. Mix well.
- Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Flip carefully! Cook for an additional 4-6 minutes until the opposite side is browned and set as well.
- While burgers are cooking, blend the avocados and cilantro in a food processor or blender until smooth.
- Serve burger topped with the cilantro avocado cream sauce or a lettuce leaf or on a bun. If the burger falls apart (which could happen!) serve as a salad or in a tortilla or Romaine leaf as a wrap.
Eat mindfully and enjoy the aroma, textures, and flavors. Experience gratitude for choosing foods that serve you well.
Copyright EXCEL with Karen Donaldson, LLC. 2014.