Spicy Southwestern Black Bean Burgers and Baked Sweet Potato Fries
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
For Burgers: 1
15 oz can black beans, drained & rinsed
1/2 cup sweet corn (I used frozen, thawed)
1/3 cup chopped roasted red pepper (canned or homemade)
1 jalapeño, seeded (if preferred) & chopped
1 chipotle in adobo, chopped
1 tsp adobo sauce
fresh herbs, optional (cilantro, parsley, thyme, whatever you’re into)
3/4 cup panko
1 whole egg
Buns (or not for lower carbs/calories)
Garnishes of Your Choosing (cheese, tomato, greens, condiments, avocado, etc.)
2 sweet potatoes (about 1.5 pounds)
olive oil (or olive oil cooking spray)
kosher salt and fresh ground pepper to taste
To make the burgers: roughly blend/chop the beans, corn, roasted red peppers, jalapeño, herbs, chipotle, and adobo sauce in a food processor or blender. Be careful to not over-process, which would result in a mushy paste. Can also simply be mashed in a bowl. Put mix in a bowl and add bread crumbs and egg, mix well. Season to taste with garlic salt, sriracha, and cayenne. Form into patties of desired size and place onto wax paper lined baking sheet. Chill at least 15 minutes in the refrigerator or about 8 minutes in the freezer before frying so that they keep their shape. These can be made ahead and wrapped in wax paper at this point. Heat a pan with either oil or cooking spray over med heat. Add burgers once hot, cooking about four minutes per side, until browned. Toast buns in the oven if desired, garnish, serve.
For sweet potato fries: Preheat oven to 450 degrees. Cut sweet potatoes into quarters or eighths lengthwise, line a baking sheet with aluminum foil, spray with non-stick cooking spray or coat with a little olive oil. Place wedges on sheet and either spray lightly with more cooking spray or toss to coat with oil. Season with kosher salt, fresh ground black pepper, and cayenne. Bake for approximately 30-40 minutes until they reach desired tenderness. Serve immediately.