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Jalapeno Black Bean Patties with Mexican Coleslaw

Jalapeno Black Bean Patties with Mexican Coleslaw

It’s not often that I photograph and make complete meals but this recipe was just calling to me! I’ve always wanted to make a black bean burger/patty but was always too lazy to try to put one together. It wasn’t until I went searching at the grocery store for a black bean burger and noticed all of the extra added ingredients that I said to myself — JUST MAKE ONE! So here we are with a DELICIOUS black bean patty that is so freaking easy to make and so freaking flavorful!

The first time I made these recipes, I ate 1/2 of it …. then the rest of it the next day, not even sharing with my boyfriend. The second time I made it, he pretty much ate all of it and let me tell you, I was disappointing. I guess food karma hit me hard.

Jalapeno Black Bean Patties with Mexican Coleslaw

I love how the flavor of the black bean is so simple yet so delicious! Paired with this mexican coleslaw, you really have a winner. Spicy, smokey, citrus, tons of texture, and ultimately healthy for you! It’s all I ever want in a meal. Not to mention, add a side of corn tortillas and turn this into tacos or grab some buns and make burgers. Summer might be over, but this recipe is a keeper all year round!

Jalapeno Black Bean Patties with Mexican Coleslaw

Jalapeno Black Bean Patties with Mexican Coleslaw 

Ingredients:

For the patties:
1 can black beans, rinsed and drained
1/2 jalapeno, de-seeded, rough chopped
1/2 cup diced red onion
2 garlic cloves
1/3 cup oats – pulsed into flour
1/2 teaspoon each of cumin, coriander, and oregano
1 1/2 teaspoons of salt (or to taste)

  1. Place jalapeno, red onion, and garlic in a small skillet with 1 tablespoon oil. Cook until the onion begins to turn translucent (about 5 minutes) just to take the edge off of the flavors.
  2. Dump all ingredients into a food processor and pulse until mostly smooth. Having some whole beans is totally fine!
  3. Place mixture into a bowl and let set in fridge for about 15 minutes (can prep slaw during this time)
  4. After mixture has set, divide into 4 patties and place on a lightly greased skillet to sear each side.

For the slaw:
3 cups thinly sliced green cabbage
1 cup shredded carrots
1/2 red pepper thinly sliced
1/2 red onion thinly sliced
2 ears corn – charred on grill
1/3 cup pumpkin seeds
1/4 cup chopped cilantro
1/2 cup vegan mayo
2-3 tablespoons chipotle adobo sauce (from a can)
1/4 teaspoon cumin and chili powder
juice of 1/2 lime
salt and pepper to taste

  1. Make the dressing: mix the mayo, chipotle adobo sauce, spices, lime, and salt and pepper in a bowl. You can add a tablespoon of water if you want to dilute. Mix well and set aside
  2. In a large bowl, combine the cabbage, carrots, red pepper, onion, corn, pumpkin seeds, and cilantro. Top with dressing and mix well! Adjust seasoning as needed.

Jalapeno Black Bean Patties with Mexican Coleslaw

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