Aimee Fortney's Black Bean Veggie Burgers - WSMV News 4

Aimee Fortney's Black Bean Veggie Burgers

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1 can of black beans, rinsed and drained

1/2 cup fresh corn (If using canned, make sure they are rinsed and drained)

1/2 of a large carrot, grated

2 Tablespoons of onion, grated (save the rest of the onion for another recipe)

1/2 red bell pepper, finely diced

1/2 cup fresh spinach, coarsely chopped

1 egg

1 Tablespoon Aimee's Mexican Spice Blend (recipe below)

1 teaspoon freshly cracked black pepper

1/2 cup breadcrumbs (or for Gluten Free option, use grits or cornmeal)

1 Tablespoon olive oil


1/2 avocado, mashed

tomato slices



Heat a skillet over medium heat. In a bowl, mash the black beans until you have an almost thick paste. Add the remaining ingredients, mixing well. Form into four burgers. Add the olive oil and allow to heat for just a moment, then add the burgers. Cook until both sides are golden; about 8 to 10 minutes. Spread mashed avocado on buns, then top with burgers. Serve with tomato slices and lettuce, if desired, and blender salsa (optional).



1 Tablespoon dried oregano

1 Tablespoon cumin

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cayenne pepper

1/2 to 1 teaspoon onion powder

1 teaspoon cracked black pepper

Mix all in an air-tight container and keep in a cool, dry place.



4 to 5 tomatoes, stemmed (or you can use 1 can of diced tomatoes with chiles)

1 onion, quartered

1 large bunch of cilantro

1 lime, juiced

salt and pepper to taste

Place all ingredients in the he blender, then blend! This recipe is easily doubled. Store in an airtight container in the refrigerator. 


Aimee Jackson Fortney

Not the Perfect Cook ™

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