Black Bean Patties

by Donald Rodrigue


15 oz can unseasoned black beans, rinsed and drained
1/2 cup sweet potatoes, baked, peeled, and mashed (about 2 small)
1/2 tsp cumin
1/4 tsp chili powder
1 Tbs salsa, smooth or chunky
grated cheese or guacamole for topping (optional)



  • Preheat oven to 350°. Place drained beans in a large bowl and mash with the back of a fork thoroughly. Add mashed sweet potatoes, cumin, chili powder, and salsa.
  • Shape mixture into small patties similar to hamburger sliders. Place on baking sheet sprayed with cooking spray or lined with parchment paper.
  • Bake for 20 minutes and remove to cool or add optional grated cheese and return to oven until cheese melts. Top with salsa and serve immediately.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at She can be reached at (425) 776-4689.

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