Black Bean and Roasted Sweet Potato Burger

Crazy Sexy Kitchen By Kris Carr with Chef Chad Sarno

These burgers can be eaten on a bun or I love them most on an Organic Lettuce Leaf. 

To see more from Kris Carr, check out kriscarr.com!

Ingredients

1 sweet potato, peeled and cut into small 1-inch chunks
2 Tbsp extra virgin olive oil, plus more for sautéing
pinch of salt
½ cup finely diced onion
16 oz can black beans, rinsed and drained
1 cup cooked brown rice
2 clove garlic, minced
½ Tbsp ground cumin
1 tsp chili powder (optional)
½ tsp salt
3 Tbsp tamari sauce
2 tsp vegan Worcestershire sauce (optional)
⅛ cup cornmeal
4 whole-grain bun, toasted or Lettuce Leaf
1 tomato, sliced (optional)
1 onion, sliced (optional)
lettuce (optional)

Directions

1. Preheat oven to 425°F.
2. Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
3. Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
4. Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being careful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
5. Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray the burgers lightly. Brown both sides.
6. Serve on toasted buns and top with your favorite veggies.

 I am going to put mine on a Romaine Lettuce Leaf and maybe pair it with some steamed broccoli or cucumber salad!  Something easy....I know that much....I like QUICK and EASY MEALS!  

Let me know how you like this recipe!
Sherri xoxo  

Black Bean and Corn Salad

 

Ingredients

Serves: Prep: 5min Cook: 0min Total: 35min

• 1 cup whole-kernel corn
• 2 cans (16 ounces each) black beans, rinsed and drained
• 1/4 cup chopped fresh parsley
• 2 tablespoons minced red onions
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon honey or brown sugar
• salt
• ground black pepper
• lettuce leaves

Directions

1. In a large bowl, combine the corn, beans, parsley, onions, vinegar, oil, lemon juice, garlic, and honey or brown sugar. Let the salad marinate for 30 minutes at room temperature. Add salt and pepper to taste.
2. Arrange the lettuce leaves on 4 salad plates; spoon the salad over the lettuce.

Nutritional Facts per serving

CALORIES	417.6 CAL
FAT	6.9 G
SATURATED FAT	1 G
SODIUM	220.3 MG
CARBOHYDRATES	66.9 G
TOTAL SUGARS	7.2 G
DIETARY FIBER	21.3 G
PROTEIN	21.7 G

Black Bean Brownies

Black Bean Brownies
1 can (15 oz.) black beans, rinsed and drained
3 tablespoons water
1 box (13 oz.) dry brownie mix
Cooking oil pump spray

Preheat oven to 350º. With hand blender, purée beans and water until smooth. Stir in brownie mix (will be thick). Spread batter into 8-by-8-inch pan, coated with cooking oil pump spray. Bake for 30 to 35 minutes, or until edges start to pull away from sides.

Black Bean-Sweet Potato Burritos

Black Bean & Sweet Potato Burritos

Serves: 4-6

Ingredients

• 1 large yam or sweet potato, peeled and diced
• 1 small or 1/2 large onion, cut into a large dice
• 2 Tbsp taco seasoning (about 1/2 a commercial packet)
• olive oil
• 1 (14.5oz) can black beans, drained and rinsed
• 2 Tbsp minced cilantro (optional)
• 10″ Tortillas
• Favorite toppings: lettuce, tomato, lime wedges, salsa, sour cream, cheese etc. for serving.

Instructions

1. In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
2. Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
3. Toss black beans and cilantro with roasted vegetables and scoop into tortillas with favorite toppings. Roll to seal burritos and grill if desired.

http://www.onelovelylife.com/?p=2558

Pumpkin Black Bean Soup

“Pumpkin and black beans may not seem like the perfect match, but this
soup will definitely prove otherwise. Savor it on a winter’s coldest days.”

Prep time: 15 mins | Cook time: 30 mins | Serves: 8
Calories: 235 | Fat: 4.5g | Protein: 10g | Carbs: 42g | Fiber: 10.5g

YOU WILL NEED:
2 tablespoons olive oil
1 yellow onion, diced
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, minced
1 cup red wine
3 (15-ounce) cans black beans,
drained and rinsed
1 (15-ounce) can pumpkin
1 (15-ounce) can diced
tomatoes
4 cups low-sodium
vegetable broth
1 tablespoon ground cumin
1 tablespoon hot sauce

Directions
1. Heat olive oil in a large pot over
medium-high heat.

2. Add onion, celery, and carrots to the
hot pan and sauté until vegetables have
softened. Add garlic and sauté 1 additional
minute.

3. Pour red wine over vegetables in
the pot and let simmer until the wine has
reduced by about half.

4. Add all remaining ingredients and
bring up to a boil. Reduce heat to low
and let simmer 25 minutes.

5. Season with salt and pepper to taste
and serve hot. For a smoother consistency;
puree the finished soup using a
hand-held blender or cool slightly before
transferring to a regular blender in small
batches. Return to the heat and bring
back up to a simmer before serving.

Pumpkin is extremely high in antioxidants
and beta-carotene., which can help
regenerate cells in the body. This effect
makes it a great “age reversing” food. It’s
smooth and thick consistency is a great
way to naturally thicken dishes like this
soup.

Sweet and Spicy Black Beans

2 Tbsp of Olive Oil

2 Medium Onions, Finely Chopped

1-2 Cloves of Garlic, Minced

2 Jalapeno Peppers, Seeded and finely Chopped

4 15oz. Cans of Black Beans

1 28 Oz. Can of Diced Tomatoes with Basil Garlic and Oregano, Undrained

1/3 Cup of Honey

1/3 Cup of Packed Light Brown Sugar

1 Tsp of Ginger or Nutmeg

1 Tsp of Salt

Cayenne Pepper to taste.

Grab a large frying pan and heat your olive oil on medium high heat. To the heated oil add your onions and stir. Cook the onions for 5 minutes and then turn the heat down to medium and cook for another 15 to 20 minutes stirring frequently so they don’t burn. Your onions should cook down to about half of what you started with and they should be a nice golden brown color.

While your onions are cooking, chop up the jalapeno’s and garlic and set to the side. Drain and rinse your black beans and add them all to a large pot on medium heat. Along with the beans add your tomatoes, honey, brown sugar, ginger and salt.

After your onions have cooked for an additional 15-20 minutes, add in the jalapeno and garlic and cook for an additional 5 minutes. Then add the onion mixture in with the beans and heat through until hot.



There is also a note from the cookbook that says you don’t necessarily have to cook your onions for 20 minutes but this will make the dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won’t want to miss.

Vegan Black Bean Brownies (Low Fat too)

Black Bean Brownies Recipe

Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• agave nectar or honey (1/3 cup)
  
• unsweetened cocoa (1/4 cup)
  
• cinnamon (1 Tablespoon)
  
• vanilla extract (1 teaspoon)
  
• ¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Sweet Potato Black Bean Burgers

Black Bean Sweet Potato Burgers:
• 2 tablespoons olive oil, divided
• 1 small onion, small dice
• 4 cloves garlic, pressed or 2 teaspoons minced garlic from jar
• 2 tablespoons diced spicy pepper (like jalapenos) (15 rings from jar)
• 1 tablespoon ground cumin
• 2 (14.5 ounce) cans black beans, drained and rinsed
• salt and black pepper to taste
• 2 cups grated raw sweet potato
• 1 egg, lightly beaten
• 1/2 cup plain dried bread crumbs

1. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
2. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Use medium ice cream scoop to shape them into even portions, than flatten into patties.
Place bean patties on sprayed wax paper on baking sheet and bake at 350 for 20 minutes.

They are SO good!!!! I put mine on a Garden Spinach Wrap and sprinkle a little shredded cheese and lettuce! Delicious!!!!!!!!!!!

Black Bean Burger

Ingredients

* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs


Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Amount Per Serving Calories: 198 | Total Fat: 3g | Cholesterol: 53mg

Best Black Bean Soup Ever!!!!

Black Bean Soup

This is easy and really delicious. I dont have a blender....so we used our food processor! Ingredients: * 2 15oz cans black beans (drained and rinsed) * 2 cups of fat-free reduced sodium chicken broth * 1 cup medium salsa * 1 tsp ground cumin * 1 can corn * nonfat plain yogurt or sour cream ( I used yogurt) * parsley * shredded cheese * Cayenne pepper sprinkled on top Directions: Lightly puree one can of black beans with broth, salsa and cumin in a blender. In a medium saucepan combine pureed bean mixture with remaining beans and heat through. To serve, ladle soup into four bowls. Top each bowl with a spoonful of yogurt, shredded cheese and garnish with the chopped cilantro. Also delicious with pita wedges or tortilla chips (nacho chips).

Black Bean Tuna Salad

I just made this and it is in the fridge getting cold. We will have it on a Garden Spinach Wrap!

2 cans of Tuna in water (drained)
1 (15 ounce) can black beans, drained and rinsed (I do this in a strainer)
3 tablespoons chopped red onions
1/4 cup mayonnaise (I used light)
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
fresh ground pepper, to taste

Directions
1 In a medium-sized bowl, flake tuna with a fork; add beans, onions, and toss to combine.

2 In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to mix ingredients.

3 Taste and adjust seasonings, if desired.

My Lunch: 8-12-09 Wed.

Black Bean Salad

Romaine Lettuce
Black Beans
Onions
Fat Free Zesty Italian Dressing
Some ChickPea Salad

Recipe for the Chickpea Salad
Click on Link below:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=478144