Skip to main content

Sandwiches & wraps

Sweet Potato-Black Bean Burgers with Chips and Salsa
Ingredients
This recipe was originally published in the January/February 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Stuffed Chicken Breasts with Winter Panzanella and Chicken and Black Bean Tostadas with Pickled Onion Slaw.
8 (6") corn tortillas
1 Tbsp. Taste of Inspirations Original Burger Blend Seasonin
1 lb. sweet potatoes, cooked and peeled
3/4 cup canned black beans, drained and rinsed
1/3 cup all-purpose flour
1 Tbsp. Hannaford Salsa, plus 3/4 cup for serving
1 Tbsp. vegetable oil
1/2 avocado, peeled
2 Tbsp. crumbled Taste of Inspirations_ Reduced-Fat Feta Cheese
4 Hannaford Wheat English Muffins, split and toasted
1/2 cup baby kale
+ Add to Shopping List
Sweet Potato-Black Bean Burgers with Chips and Salsa

Sweet Potato-Black Bean Burgers with Chips and Salsa

Sweet Potato-Black Bean Burgers with Chips and Salsa
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:35 minutes
  • Cook Time:10 minutes
directions
1. Place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Line a baking sheet with foil.
2. Coat tortillas with cooking spray and sprinkle with 1 teaspoon seasoning blend. Stack and cut tortillas into wedges for chips, and spread out on baking sheet. Bake until crisp and golden brown, 12 to 15 minutes, rotating halfway through; let cool.
3. Mash together sweet potatoes, black beans, flour, 1 tablespoon salsa, and remaining 2 teaspoons seasoning blend until combined and beans are mostly broken down. Add more seasoning blend to taste and shape into four 3"-wide patties.
4. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add patties and cook until browned and heated through, 3 to 5 minutes per side.
5. Mash together avocado and feta until combined. Transfer burgers to toasted English muffins and top evenly with kale and avocado-feta mixture. Serve with chips and salsa.
Source: Hannaford fresh Magazine, January - February 2016
 
 
 
 
 
 
 
 
 
 
 
loading