Ingredients

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

Instructions

1. 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!
2. Cook brown rice according to package directions.
3. 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.
4. 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.
5. While burgers are cooking, blend the avocados and cilantro in a food processor or blender until smooth.
6. 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.