Mexican Black Bean Veggie Tacos

Meet the most versatile and delicious veggie burger in existence.

I’d like to thank my cousin, Kelsey, for sharing this amazing recipe with me this past weekend. I’m officially hooked and bought about 5 cans of beans the other day at the store. I am totally prepared to make these several times in the upcoming weeks. These are great for making once and then eating them for the rest of the week.

While these were originally supposed to be burgers; when Kelsey and I made these over the weekend, we turned them into tacos. I’m sure they are just as good, if not even better, as burgers but I’m a sucker for anything Mexican. It looks like tacos are on the dinner menu again, not that I’m complaining.

I can almost guarantee that even if you are an extreme carnivore, you will immensely enjoy these. Kelsey and I have had our share attempts at vegetarianism/veganism and therefore, we were practically in love with this recipe before it even reached our dinner plates. My boyfriend, on the other hand, could not be any more of a meat-eater; if it has bacon or prosciutto, he’s in love.

Even he devoured this; like completely cleaned his plate. I was too busy shoveling my own tacos into my face to comment on it at the time, though. We had some leftovers and enjoyed them the following morning mixed in with some eggs; tastes glorious in breakfast tacos as well.

Mexican Black Bean Veggie Tacos
Makes about 6 burgers or about a dozen tacos

1 15oz. can black beans, drained
1 small onion, sauteed
1/2 red bell pepper, diced
1 jalapeno, seeded and diced (optional)
2/3 c. corn, frozen or fresh
1 egg
1/3 c. bread crumbs
2 tsp. taco seasoning (or a mixture of cumin and chili powder)
Toppings: lettuce, cheese, salsa, guacamole, sour cream, etc.

Place beans in a Ziploc bag; once sealed, roll over the beans with a rolling pin until mostly smashed (you can do this in a food processor too). Pour the beans into a large bowl and add the sauteed onions, pepper, corn, egg, bread crumbs and taco seasoning. Using your hand or a wooden spoon, mix well. Shape the mixture into patties and place on a greased baking sheet. Cook at 350 degrees for about 20 minutes; flipping the patties over halfway through. Once done, you can serve as a burger or crumble them up and serve as tacos. Make sure to add lots of toppings.

This time, I have them all to myself. No sharing required.


BBQ Turkey Burgers

For the first time in a long time, I took a nap. What started out as just laying down for 15 minutes turned into a full-blown three hour nap. Hence the reason this post is so late.

But since I probably won’t be able to fall asleep later tonight, I’ll be able to plan out many future posts and recipes ideas. Which is good for you but bad for me; I’ll be cranky tomorrow. And tomorrow is a big day.

Not only is it the day before the Superbowl which, honestly, I could care less about…but it’s also the day my boyfriend and I are going to explore New York City. We were able to get some great off-Broadway tickets to the musical Rent and I’m super excited. Not just for the show, but to eat some great food in the city as well.

I’ve been craving a good burger and milkshake. I’m positive that New York City won’t let me down. And if you’re craving a good, healthier burger then these burgers won’t let you down. They are juicy, packed with flavor and so easy!

What I really enjoy about these is that you don’t have to use them as a typical burger. I grilled one, crumbled it up and ate it in a tortilla as a taco; it was delicious. I still have some leftover and I think that they would also be great as a salad topper. So you can get really creative with them.

BBQ Turkey Burgers
Makes about 6 burgers

1.25 lb ground turkey (I used Jennie-O extra lean)
1/3 c. BBQ sauce
1/4 c. onion, diced
1/3 c. cheddar cheese, shredded
Hamburger buns, lettuce, onions, etc. for topping

Mix all ingredients together. If desired, sprinkle with a little salt and pepper. Once mixed, using your hands form small, palm sized patties. (My hands are small, so you may get larger patties).

Place patties on a plate or baking sheet, refrigerate for at least 20 minutes to hold them together a bit more. Cook or grill the patties until cooked through, I used a George Foreman grill. Serve on buns or over lettuce with additional BBQ sauce or cheese.

I think I know what I’m eating for dinner.