Black Bean Burgers

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I’ve learned two things since living in WA. 1) The weather is not AS bad as they make it seem. 2) Trader Joe’s is the most glorious shopping experience I’ll ever know.

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Now that I’ve been, I can’t remember what it’s like to live in a world without a TJ’s.

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I’m sure it was a very sad, dark place, though. Like, $2 bottles of wine…. HOW IS THAT LEGAL?!

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There are more pumpkin flavored items in that store than all white girl’s dreams combined.

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I digress. Try my black bean burgers. They effing rocked.

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Here’s Garr ruining everything as per usual.

Time: 25 minutes (prep + cooking)

Serves: 2 folks (made 5 patties, though, shhh don’t tell)

Ingredients:

  • 2 cans of black beans, drained and rinsed
  • 1 cup of seasoned bread crumbs
  • 1/2 cup of onion, diced
  • 1 egg
  • 1 tsp. of chili powder
  • 1/2 tsp. of crushed red pepper
  • 1 tsp. of cilantro
  • Sriracha (or any hot sauce), to taste
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tbsp. of butter
  • Hamburger buns, toasted
  • Pepper jack cheese slices
  • Preferred burger toppings (red onion seen here)
  • Frozen sweet potato fries if you’re lazy like me

How to:

  • Pour black beans into a large bowl and mash with a fork, leaving some whole black beans for texture
  • Add breadcrumbs + onion + egg + chili powder + red pepper + cilantro + Sriracha + S+P to beans and combine
  • Heat olive oil + butter over medium heat in a cast iron skillet
  • Pack a patty as big as your bun (this made me laugh) & slide into skillet
  • Cook for 5 minutes and flip
  • Place cheese on cooked side and let it melt before removing patty
  • Repeat until all your burgers are done
  • Enjoy!

Loosely adapted from The Pioneer Woman herself! http://thepioneerwoman.com/cooking/2014/09/black-bean-burger/

Sweet Potato + Black Bean Skillet

Sweet Potato + Black Bean Skillet

I am poor. I’ve accepted it. I’ve embraced it. Because of this truth, I have minimal cooking utensils & appliances. So when my mother & step father offered their old cast iron skillet I practically fainted.

Do you know how much can be done with a cast iron skillet?!?! Neither do I because I’ve never had one, but I’ve heard excellent things.

I instantly began trolling the internet for a #nomeat skillet dish that was hearty, healthy & uber satisfying. I came across several deconstructed enchilada recipes. How intriguing.

The original I found calls for butternut squash but this girl loves to carb o-load so I subbed for sweet potatoes. It was spicy, sweet, warm and felt like the perfect winter comfort food. Even though it’s 90 degrees out and I am literally close to melting.

Definitely will make & gorge on again.

potato 2

Made enough for 2 gals. Would probably feed 4 less hungry people.

Time: 30 minutes

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2-3 medium sweet potatoes, peeled + diced
  • 1 can of green chiles, diced
  • 1 can of black beans, rinsed + drained
  • 8 yellow corn tortillas, ripped into strips
  • 1 can of red enchilada sauce
  • 2 cups of mexican cheese, (less if you’re not a dairy gluten like muah)
  • 1 tbsp. of sriracha sauce
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P to taste
  • Diced green onions to make pretty (I skipped)

How to:

  • Heat olive oil in cast iron skillet over medium-high heat.
  • Add onion + garlic and cook until fragrant
  • Add sweet potatoes + chiles + cumin + chili powder + sriracha. Season with S+P. Cook until potatoes are tender. About 10 minutes.
  • Add black beans + corn tortillas strips + enchilada sauce. Stir.
  • Reduce heat to medium-low and add 1 cup of cheese. Stir & simmer.
  • Turn on oven broiler. Sprinkle on remaining cup of cheese and place in broiler for 3-5 minutes. Cheese will be melted and tortillas golden.
  • Remove from heat & serve immediately.
  • Enjoy the gorgefest.