Vegan Black Bean Burgers

Every time we are in a rut thinking of what we want to make for lunch we usually end up just grabbing pre-made black bean burgers from Lightlife or Morningstar–such an easy fix when we have to make dinner on top of preparing our lunches–with two pups, you can imagine that it’s NEVER easy. We were however, shocked at how much we were actually spending and decided it was time for us to try our own recipe, which resulted in nutrient packed black bean burgers, which we were able to freeze and can then use whenever we want.

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What you’ll need (yields 9 burgers):
1/2 diced red pepper
1/2 diced orange pepper
1/2 diced yellow pepper
1/2 diced cubanelle pepper
10 diced baby carrots
1/2 bunch of chopped cilantro
4 cloves diced garlic
1 small diced onion
1 large can black beans
1/2 can red kidney beans
1.5 cups rolled oats
1 cup corn flakes (Barbara’s Bakery)

Recipe:
Heat a skillet, add enough olive oil to coat the bottom of the pan, put in garlic and onion. Once slightly cooked, add in black beans and kidney beans–salt and pepper for taste. Once beans are heated through, shut heat off and mash with fork. Transfer to a bowl and place in the freezer — this gives you time to dice the vegetables and chop cilantro while the bean mixture is cooling down. Once mixture cools down, about 20 minutes, add all vegetables, cilantro, oats, and corn flakes. Combine until it turns into a dough type texture — you might need to add in some more oats or corn flakes for the right consistency. Wet your hands slightly before making the burgers and transfer to wax paper if you want to freeze them. If you want to cook the entire batch, you can place them on a baking sheet coated with cooking spray in the oven for about 25 minutes at 350 or in a skillet coated with cooking spray as well until golden brown.

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