Black Bean & Mushroom Burgers with Roasted Sweet Potatoes & Quick Summer Salad
Cook and Prep Time: 45 minutes (+3-4 hours)
Serves: 4
You Need
• 2 28 oz. cans Black beans, rinsed & drained
• 12 oz. Mushrooms (whatever you like, I used Button Mushrooms for this recipe), finely chopped
• 3 Sweet Potatoes, cut into wedges
• 3 cloves Garlic, minced
• 3 Shallots, finely chopped
• 1 bunch Cilantro, chopped with the stems removed
• 1 tbsp. Tamari
• Mixed Greens
• Salt, to taste
• Black Pepper, to taste
• Paprika
• Cumin
• Garlic Powder
• Olive oil
For the Dressing
• 3 tbsp. Olive Oil
• 1 tbsp. Balsamic Vinegar
• ½ Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
DIRECTIONS
1. Rinse and chop produce accordingly. Preheat an oven to 400˚F.
2. For the patties, sauté shallots and garlic for 4-5 minutes in a pan with 1 tbsp. olive oil for 4-5 minutes over medium heat, until translucent. Add black beans and mushrooms, stir to combine. Cook until beans have softened and liquid has evaporated, another 5-6 minutes.
3. Transfer mixture to a bowl and allow to cool. Add cilantro, tamari, 1 tbsp. paprika, 1 tbsp. cumin, and salt & pepper to taste. Stir to combine and begin to form patties with the mixture. (Note: if you have the time, once the patties are formed, place them in the refrigerator for at least 3-4 hours, it will allow them to hold better during the cooking process.)
4. Line a baking tray and add the sweet potato wedges. Add salt, pepper, 1 tbsp. paprika, 1 tbsp. cumin, 1 tbsp. garlic powder, and toss with 1 tbsp. olive oil. Once the oven is hot, add the sweet potatoes and allow them to cook for 30 minutes, or until tender, removing them to toss halfway.
5. Add 1 tbsp. olive oil to a grill pan or grill and set to medium heat. Once hot, add patties, cooking 2-3 minutes per side, until slightly browned. Add more oil if needed.
6. For the salad, combine dressing ingredients in a bowl and stir to combine. Add mixed greens, and toss to coat.
7. Plate each dish with a patty, sweet potato wedges, and salad. Enjoy!
Black Bean Tacos with Mango Salsa
Cook and Prep Time: 30 minutes
Serves: 2
You Need
• 1 28 oz. can Black Beans, rinsed and drained
• 2 Mangos, chopped
• 2 Shallots, chopped
• 2 cloves Garlic, minced
• ½ Red Onion, diced
• 2 Limes, juiced
• ¼ cup Cilantro, chopped
• Salt, to taste
• Black Pepper, to taste
• Garlic Powder to taste
• 1 tbsp. Paprika
• 1 tbsp. Cumin
• 1 tbsp. Ground Chipotle Pepper (Optional)
DIRECTIONS
1. Rinse and chop the produce accordingly.
2. Sauté onion and garlic for 4-5 minutes in a pan with 1 tbsp. olive oil for 4-5 minutes over medium heat, until translucent. Add black beans and cook for 2 minutes, until slightly softened. Add paprika, cumin, ground chipotle pepper, garlic powder, and salt & pepper to taste. Cook for 1 minute more and then remove from heat.
3. For the salsa, add chopped mangos, shallots, cilantro, and lime juice. Add salt to taste and stir to combine.
4. Place beans in a soft taco shell. Top with mango salsa. Enjoy!
Lentil Pasta with Roasted Chickpeas, Sautéed Spinach, and Raisins
Cook and Prep Time: 45 minutes
Serves: 2
You Need
• 1 28 oz. can Chickpeas, rinsed & drained
• 1 package Lentil Pasta
• 2 bunches Spinach, chopped
• 2 cloves Garlic, minced
• ½ Onion, diced
• ¼ cup Raisins
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Garlic Powder
• 1 tbsp. Oregano
• Olive Oil
DIRECTIONS
1. Rinse and chop the produce accordingly. Preheat an oven to 400˚F. Cook lentil pasta according to package instructions.
2. Line 1 baking tray and add chickpeas. Add salt, pepper, garlic powder, and oregano, and toss chickpeas with 1 tbsp. olive oil. Once the oven is hot, add tray to the oven and cook for 20 minutes.
3. In a pan, add 1 tbsp. olive oil and set to medium heat. Once hot, add garlic and onion, and sauté until translucent 4-5 minutes. Add spinach, and cook until wilted, adding in bunches if necessary, 2-4 minutes. Add salt & pepper as needed.
4. Add pasta, spinach, and chickpeas to a large bowl and toss to combine. Drizzle with olive oil and top with raisins. Enjoy!
Hope this helps!