by Donald Rodrigue
|15 oz can||unseasoned black beans, rinsed and drained|
|1/2 cup||sweet potatoes, baked, peeled, and mashed (about 2 small)|
|1/4 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 http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.