Black Bean Burgers, Sweet Potato Fries and Avocado Sauce

This was a very refreshing meal. I loved the avocado dip and was really excited about the spices on the sweet potatoes. The burgers were delicious and as you can see from the picture I don't think they needed a bun. The dusting of corn meal added a nice crunch to the burgers and complimented the black beans nicely. We used the avocado dip for both the burgers and fries.


Avocado Dip
1 avocado
1/2 C plain non-fat yogurt
2 T light sour cream
1 jalapeno, seeded and chopped
2 scallions, chopped
1 lime, juiced
salt & pepper, to taste

Place all ingredients in a food processor and blend until smooth.

Sweet Potato Fries
2 sweet potatoes
2 T olive oil
1 t paprika
1/2 t ground coriander
1/2 t chili powder
salt & pepper, to taste

Cut potatoes into "fries" size pieces. Toss potatoes with evoo in a large bowl. Add spices and coat. Spread potatoes on baking sheet and bake at 450 degrees for 25 minutes, until lightly browned and crispy. Don't be alarmed if the potatoes loose their crispness. Sweet potatoes hold more moisture then other potatoes so they become a little limp after coming out of the oven.

Recipe Source: Erica's Kitchen Adventures

Black Bean Burgers
1 can black beans rinsed and drained
1 egg white
1/4 C corn
1/4 grated sharp cheddar cheese
1 T diced pickled jalapeno or fresh
2 T reduced fat sour cream
1/2 t cumin
2 T minced red onion
3 T chopped cilantro
1 T salsa or diced tomato
1/2 t salt and ground pepper
1/4 C corn meal

Lightly smash beans with potato masher leaving some beans intact. Add egg through salt and pepper and mix to combine. Form mixture into desired size burgers. They will feel very wet and may come apart. Place corm meal on a small plate and carefully dust burgers with corn meal. Let the burgers sit for at least 15 minutes to firm up. Heat skillet over medium heat add 1 T vegetable oil and cook burgers 6-8 minutes until lightly browned flipping once.