These flavorful plant-based burgers feature black beans and quinoa for protein, sweet potato, and oats for complex carbohydrates and fiber, and chipotle peppers for a subtly smoky flavor.

Serving Size: 1 burger

Yield: 8 burger patties

Ingredients:

• 1 ½ pound sweet potatoes (2 medium or 3 small)
• 1/2 cup quinoa (dry)
• 1 cup water
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1/3 cup chopped fresh cilantro
• 2-3 diced chipotle peppers in adobo sauce
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1 ¼ cups quick-cooking oats
• Extra-virgin olive oil for brushing before cooking

Directions:

1. Preheat oven to 425° F. Line a baking sheet with foil on parchment paper.
2. Slice the sweet potatoes in half lengthwise. Place cut side down on the baking sheet and roast 30-40 minutes or until soft when pierced with a fork.
3. Meanwhile, combine quinoa and water in a small saucepan. Bring to a boil, then reduce heat to a simmer. Simmer, uncovered, until water is absorbed (~ about 12-13 minutes). Remove from heat, cover, and set aside.
4. Combine all other ingredients in a mixing bowl.
5. When potatoes are done and cool enough to handle, remove the skin, and add insides to the mixture in the bowl. Reserve the covered baking sheet for cooking the burgers.
6. Using a large spoon or potato masher, mix ingredients thoroughly.
7. To cook the burgers, scoop out a ½ cup of the mixture at a time and form into patties with your hands.
8. Brush both sides of the patties with olive oil and place on the baking sheet, leaving space between each one.
9. Bake at 400° F for about about 18 minutes on each side. Burgers should be golden on the outside.
10. Serve as desired with buns and favorite toppings!