Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger

These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

We have been eating a little healthier at our house lately, and have been cutting back on the meat we eat. We have gone totally vegetarian in the past but for some time now have been eating meat, too much meat for my liking. I’m not saying I want to be totally vegetarian again but would like to be more PLANT BASED in my food consumption.

If you want an interesting read or something interesting to watch regarding food, check this out: FORKS OVER KNIVES. You can get the book here or watch the video here.

I’m not saying this is “the perfect way to eat” but it does have some good nuggets to consider.

Oh, food, such a quandary and complicated topic. We can discuss my food journey in another post. Perhaps some of you can relate to the frustration in knowing what way to eat. There are so many theories and philosophies when it comes to food.

Regardless, if you’re wanting something good to eat and want to try something new, give this black bean burger recipe a whirl.

Years ago we tried this recipe and it was definitely a keeper! I can’t believe I haven’t shared it until now. When I first made these black bean burgers, my 16-year-old son (now 26) really liked them. He came home from skiing one day and was trying to find something to eat. I had made a double batch of these burgers and had frozen what we didn’t eat. He popped one reluctantly in the frying pan (another interesting healthy food) to warm up and ended up getting another one out to eat. The next day after school he had another one for a snack. If a picky 16-year-old thinks they are tasty, perhaps you will too.

black bean burgers

Put them on a toasted bun with some lettuce, tomatoes and the usual burger condiments, and you won’t miss the beef at all. I like to make up a double batch and freeze them in a zip bag. They make great quick snacks and another easy quick meal!

Black Bean Burger Ingredients

  • ½ cup prepared salsa
  • 2 (15 ounce) cans black beans, rinsed
  • 1 cup well-crushed tortilla chips (You can substitute slightly blended oatmeal)
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise or (optional vegan alternative)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons avocado oil, divided
  • 8 burger buns, toasted

Condiments:

  • ½ cup prepared guacamole
  • 8 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion

Black Bean Burgers Instructionsblack bean burgers salsa

  1. Place salsa in a fine-mesh strainer and stir a few times to drain excess liquid.black bean burger chips
  2. Crush tortilla chips. I like to put chips in a zip bag and mash them with my fist to crush them. These are blue corn chips in the photo. I don’t usually use blue chips. (This is a good way to use up those crushed chips in the bottom of the bag).black bean burgers beans
  3. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, crushed tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin, and salt. Let stand for 10-30 minutes in the refrigerator.black bean burger patties
  4. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).black bean burgers fry pan
  5. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 3-4 burgers and cook until browned and heated through, 3 to 4 minutes per side.
  6. Repeat with the remaining oil and burgers.
  7. Serve the burgers on buns with guacamole, tomato slices, sprouts, and red onion.

Black Bean Burger Tip

Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

If you have any great ideas or tips for eating a plant-based diet or any great resources to share, please comment below.

Enjoy!

 

Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger
These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield8
  • Serving Size1

INGREDIENTS

    • ½ cup prepared salsa
    • 2 (15 ounce) cans black beans, rinsed
    • 1 cup well-crushed tortilla chips
    • ½ cup grated white onion
    • 1 large egg, beaten
    • 3 tablespoons mayonnaise
    • 4 teaspoons chili powder
    • 2 teaspoons ground cumin
    • ¾ teaspoon salt
    • 3 tablespoons avocado oil, divided
    • 8 burger buns, toasted 
     

Condiments

    • ½ cup prepared guacamole
    • 8 slices tomato slices
    • 1 cup sprouts
    • ½ cup thinly sliced red onion

INSTUCTIONS

1

Place the salsa in a fine-mesh strainer and stir a few times to drain excess liquid.

2

Mash the beans with a potato masher in a large bowl until no whole ones remain. 

3

Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10-30 minutes in the refrigerator.

4

Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).

5

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side.

6

Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Black Bean Enchiladas

Black Bean Enchiladas
by Jan Howell
Prep Time: 10 Minutes
Cook Time: 30 Minutes
 
6020625
Ingredients (6-8 servings)
  • 2 cans La Victoria Enchilada Sauce (10 oz.)
  • 12-115 White Corn Tortillas
  • 2 cups cooked or canned black or pinto beans
  • 1 cup Corn, fresh or frozen
  • 1 cup Zucchini, minced
  • 3 Garlic cloves, minced
  • 1 cup Tomato, chopped finely, or 1 can diced
  • 1 Bell Pepper, chopped (optional)
  • Shredded Cheese (optional, you don’t really need it)
  • Top with a dollop of
  • Guacamole and chopped black olives.
black bean enchiladas

Simple ingredients!  If you have the time, you could cook your own beans.  This is a great option for a food storage meal! 

black bean enchiladas

Mix all the filling ingredients and 1/2 of the enchilada sauce, reserving some to pour over the top.

black bean enchiladas

 In a 9 x 13 casserole dish, moisten the bottom with enchilada sauce. Layer the corn tortillas, then 1/3 of the filling. Repeat for a total of three layers, end with corn tortillas.

black bean enchiladas

 Drizzle the remaining enchilada sauce over the top.

black bean enchiladas
Top with shredded cheese, (optional).
Bake 350 degrees for 30 minutes.
Serve on a bed of greens and enjoy!
Powered by Recipage

Black Bean Enchiladas

A simple and delicious enchilada recipe!

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield6-8 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 2 cans La Victoria Enchilada Sauce (10 oz.)
    • 12-115 White Corn Tortillas
    • 2 cups cooked or canned black or pinto beans
    • 1 cup Corn, fresh or frozen
    • 1 cup Zucchini, minced
    • 3 Garlic cloves, minced
    • 1 cup Tomato, chopped finely, or 1 can diced
    • 1 Bell Pepper, chopped (optional)
    • Shredded Cheese (optional, you don’t really need it)
    • Top with a dollop of
    • Guacamole and chopped black olives.
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Mix all the filling ingredients and 1/2 of the enchilada sauce, reserving some to pour over the top.

 
2

 In a 9 x 13 casserole dish, moisten the bottom with enchilada sauce. Layer the corn tortillas, then 1/3 of the filling. Repeat for a total of three layers, end with corn tortillas.

3

 Drizzle the remaining enchilada sauce over the top.

4

Top with shredded cheese, (optional). Bake 350 degrees for 30 minutes.

5

Serve on a bed of greens and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

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