Easy Yummy Black Bean and Corn Burgers
Ingredients
- 1-1/2 cups black beans
- 1 large corn
- 1 finely diced large red onion
- 2 large handfuls baby spinach leaves (roughly chopped)
- 1/2 cup cilantro (chopped)
- 2 tbsp tahini
- 2 tbsp coconut aminos or low-sodium tamari/soy sauce
- juice of 1 lime
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1-2 tsp chili powder
- salt and pepper to taste
- oat flour (up to 1 cup)
- optional: olive oil for brushing
Guacamole
- 3 very ripe avocados
- juice of 1 lime
- 2 finely grated garlic cloves
- salt to taste
- sprinkle of red chili flakes
Preparation
Pulse 1-1/2 cups black beans in food processor until partly mashed with some whole beans remaining.
Boil 1 large corn on stovetop and remove kernels with a sharp knife once cooked. (Optionally, roast the corn over a gas burner for better flavor.)
Combine in a large bowl: mashed beans, corn kernels, 1 finely diced large red onion, 2 large handfuls of roughly chopped baby spinach leaves, 1/2 cup chopped cilantro, 2 tbsp tahini, 2 tbsp coconut aminos or low-sodium tamari/soy sauce, juice of 1 lime, 2 tsp smoked paprika, 1 tsp garlic powder, 2 tsp ground cumin, 1-2 tsp chili powder, and salt and pepper to taste.
Mix everything with hands or a spoon and gradually add oat flour until the mixture is sticky enough to form patties (no more than 1 cup of oat flour).
Use hands to form roughly 7 burgers, ensuring they are not too thick.
Optionally, brush the surface of the burgers with a little olive oil.
Bake on a lined baking sheet at 375°F for about 25 minutes, flipping halfway. Alternatively, air fry at 400°F for 15-20 minutes.
Guacamole mixing
Mash 3 very ripe avocados.
Add juice of 1 lime, 2 finely grated garlic cloves, salt to taste, and a sprinkle of red chili flakes, then mix together.
