Black-Bean Veggie Burgers

*We adapted this recipe from www.thefrontburnerblog.com along with several other black bean burger recipes online.

Ingredients:

(makes 8-10 burgers)

• 4 cans black beans (rinsed and drained)
• 4 carrots, grated
• 1 cup dry rolled oats
• 1/2 cup pepitas (pumpkin seeds)
• 2 tbsp olive oil
• 1 tsp whole cumin seeds
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• ¼ tsp of chipotle powder
• 2 tsp sea salt
• 1/2 tsp black pepper
• Whole wheat hamburger buns
• Cheese and condiments to taste

Preheat oven to 300 degrees.  Toast ½ cup pepitas and 1-teaspoon whole cumin seeds in a dry skillet. Next, add the oats, toasted pepitas and toasted cumin seeds to your food processor and grind until coarsely chopped. Grate the carrots; place them on a double layer of paper towels and squeeze out as much liquid as possible. Add the carrots to your mixture in the food processor.  Add 3/4 of the beans, all the spices, and the olive oil.  Once all of this is in the food processor, mix it all together.

Coarsely mash the reserved beans in a large mixing bowl. Add the contents of the food processor to the crushed beans.  Stir to combine.

Oven: Form into 8-10 medium sized patties.  Place patties on a non-stick baking sheet and bake at 300 degrees for 40 minutes, turning once half way through the cooking time.

Grill: If you want to grill these, pre-bake them at 300 degrees for 30 minutes and then put them on the grill to brown a little bit.

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Quinoa Chili {Vegetarian}

Ingredients

• 2 cups cooked quinoa
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
• 1 (7 oz) can diced green chiles
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Directions

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

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Mexican Black Bean Pizza

Ingredients

• 1 1/4 cups shredded Mexican Blend cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• 8 (6-inch) flour tortillas
• 1 small onion, chopped
• 1 (15 ounce) can BUSH’S® Black Beans, drained
• 1/2 cup salsa, mild or spicy
• 2 ounces canned chopped green chiles
• 2 ounces pulled chicken

Instructions

1. Heat oven to 350°F. Mix half the Mexican Blend cheese with the Monterey Jack cheese in a bowl; set aside.
2. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
3. While tortillas bake, heat remaining oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
4. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles, pulled chicken and cheese mixture.
5. Return to oven. Bake until cheese melts, about 10-20 minutes.
   
   
   Source :http://tidymom.net/2013/mexican-black-bean-pizza/

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