Saute the olive oil with the garlic, onion and red bell pepper on the stove. After onions become translucent, stir in the corn. Remove from heat.
Add the black beans to a large bowl. Using a pastry blender (or avocado masher or back of a fork), coarsely mash the beans. Do not mash them in their entirety!
Add the mashed sweet potato to the black beans and mix together. Add in the spices, and continue to mix.
Stir in the breadcrumbs, mix, then add the eggs. Ensure the mixture is evenly combined at this point before moving onto the next step.
Line a baking sheet with parchment paper. Form black bean mixture into 8 even patties (12 if you prefer smaller patties.) Place on the baking sheet and into the oven. Bake for 10-12 minutes, flip, then bake remaining 10-12 minutes. Tops should be slightly crisp when done.
Remove from oven and assemble into a burger on a GF bun or serve on top of a bed of mixed greens with all the toppings.
Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Notes
Do not over mash the black beans. You want a coarse mash, so some beans are still whole. I DO NOT recommend using a food processor for these, but if you don't have handy kitchen tools, clean hands can do the job.
Unlike the beans, make sure the sweet potato is mashed very well so that it incorporates seamlessly into the patties!
My toddler is a big fan of seasoning and spices, so clearly she had no problem going to town on these burgers prepared as is! If your eaters are a little more selective, feel free to lower the amount of spices used.
These make 8 giant Sweet Potato Black Bean Burgers, but please feel free to decrease patty size to yield 12 burgers if you want a smaller portion.
And, as always, serve as desired! These taste great on your bun of choice or bed of lettuce topped with avocado, tomato and onion!
Nutrition Facts
Gluten Free Sweet Potato Black Bean Burgers
Amount Per Serving
Calories 198Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 47mg16%
Sodium 178mg7%
Potassium 490mg14%
Carbohydrates 33g11%
Fiber 8g32%
Sugar 4g4%
Protein 9g18%
Vitamin A 7572IU151%
Vitamin C 32mg39%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.