Servings: 4

INGREDIENTS

1 medium sweet potato, roasted and peeled

1 15-ounce can of white beans (navy beans), drained and rinsed

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon red pepper flakes

⅓ cup nutritional yeast

⅓ cup parsley, finely chopped

1 tablespoon lemon juice

½ cup seasoned bread crumbs

Salt

Black pepper

Canola oil

Chipotle mayo

1 red onion, sliced

1 avocado, sliced

PREPARATION
Preheat oven to 350˚F/180˚C.

In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.

Using a potato masher, mash the ingredients until thoroughly mixed together.

Once mashed, add the bread crumbs and mix them in.

In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.

Place patties on buns, and top with chipotle mayo, avocado, and red onion.

Enjoy!

Servings: 4

INGREDIENTS

1 cup quinoa, cooked

1 15-ounce can pinto beans, drained and rinsed

¼ cup tomato paste

1 tablespoon dried oregano

1 teaspoon garlic powder

Salt

Black pepper

4 slices mozzarella cheese

Shredded Parmesan cheese

Fresh basil

Tomato sauce

PREPARATION

Preheat oven to 400˚F/200˚C.

In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.

Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.

Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.

Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.

Enjoy!

Servings: 4

INGREDIENTS

1 15-ounce can black beans, drained and rinsed

½ cup brown rice, cooked

1 cup corn

½ teaspoon garlic powder

1 teaspoon chili powder

1 egg

Salt

Black pepper

⅓ cup seasoned bread crumbs

Canola oil

4 slices pepper jack cheese

Tomato

Red onion

Avocado

Pico de gallo

PREPARATION

In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.

Once mashed, add the bread crumbs and mix to combine.

Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.

In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.

Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.

Enjoy!

Servings: 4

INGREDIENTS

1 15-ounce can black beans, drained and rinsed

½ cup brown rice, cooked

1 cup corn

½ teaspoon garlic powder

1 teaspoon chili powder

1 egg

Salt

Black pepper

⅓ cup seasoned bread crumbs

Canola oil

4 slices pepper jack cheese

Tomato

Red onion

Avocado

Pico de gallo

PREPARATION
In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.

Once mashed, add the bread crumbs and mix to combine.

Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.

In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.

Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.

Enjoy!