My Black Bean Sweet Potato Patties are packed with fiber and tons of flavor. They’re super filling and can be enjoyed for lunch or dinner. Add your favorite toppings and serve with a side of greens or tortilla chips. These patties can easily be prepped ahead of time, and even frozen for future use. Serve by themselves or stick one between a burger bun and enjoy.
I’ve been eating these Black Bean Sweet Potato Patties for weeks now, and I’m still not sick of them. They’re packed with some of my favorite ingredients and can be enjoyed for lunch or dinner. Top with guacamole, or plain yogurt, and serve with a side of tortilla chips for full meal. These versatile patties are freezer friendly and can be prepped ahead of time. I love having them on hand for easy meals that are filled with important nutrients.
Why You’ll Love These Rice and Bean Patties
- Hearty and filling – These vegan patties are packed with black beans, roasted sweet potato and brown rice. They will fill you up and keep you feeling satiated until your next meal. Serve with your favorite toppings and a side of tortilla chips, or salad, for a full meal.
- Packed with flavor – I like adding lots of spices to this recipe for maximum flavor. It calls for regular paprika, smoked paprika, cumin, garlic and onion powder. The salsa, cilantro and lime juice help add a freshness that balances everything out.
- Easy to prep ahead – You can easily make a big batch of these black bean patties and either refrigerate, or freeze until ready to eat. They’re great to have on hand for a filling lunch or dinner that can be heated up quickly.
Black Bean Patty Recipe Tips
- Melt cheese on top – I made this version vegan, but they’re also great if you want to melt some cheese on top when they’re in the oven. Pepper jack or cheddar would work well.
- Enjoy as a veggie burger – Place these black bean patties between two buns and you’ve got yourself a veggie burger. You can also add toppings like, sliced tomato, onion, pickled jalapeños, lettuce and your favorite condiments.
- Make them spicy – I don’t usually make mine spicy, but if you want some extra heat, you can add in some cayenne pepper, use a spicy salsa or blend in jalapeños, to taste.
Black Bean Sweet Potato Patty Recipe Ingredients
- Sweet Potato – I used roasted sweet potato for these patties, that I diced up beforehand. This method adds extra flavor and I love the texture that they add. I’ve linked the recipe that I used for the sweet potatoes, in the recipe card.
- Black Beans – I used two cans of black beans, that I rinsed and drained. Home cooked beans will also work. You can replace the black beans with another type of bean, if you prefer.
- Brown Rice – Brown rice helps bulk up these black bean patties and make them super filling. White rice, or even quinoa, can also be used if you prefer.
- Salsa – I like to use a chunky salsa for this recipe, but any kind will work.
- Cilantro – Cilantro adds a nice freshness and goes well with all of the other ingredients. If you don’t like cilantro, it can be left out.
- Garlic + Onion – I like to blend fresh garlic and onion into the patty mixture. I used red onion, but any kind of onion will work.
- Spices – I used a mixture of cumin, paprika, onion powder, garlic powder, salt and pepper for this recipe. If you don’t have all of those spices on hand, you could instead use 1-2 tablespoons of fajita or taco seasoning.
How To Make Vegan Black Bean patties
- Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and lightly grease with oil. Set aside until ready to use. Add the onion, garlic and cilantro to a large food processor and blend for a few seconds, until chopped up. This step is optional, but will help make it so you don’t have big chunks of garlic or onion in the patties.
- Next, add all the remaining ingredients in and pulse until just combined. You want all the ingredients to be mixed together, but still a little chunky. Use your hands to form the mixture into equal sized patties, you can make them whatever size you like. Place the black bean patties on the baking sheet and spray the top of each one with cooking spray.
- Place in the oven and bake for about 30 – 35 minutes, flipping halfway through. They should be slightly firm to the touch and browned on both sides. Allow the patties to cool for about 10 minutes before serving. Top with your favorite toppings and enjoy with a side tortilla chips.
Recipe Frequently Asked Questions
- This recipe is already vegan and gluten free.
- How should these black bean sweet potato patties be enjoyed? I usually just enjoy topped with guacamole or plain yogurt. You can also melt cheese on them and put in a bun like a veggie burger, or serve with tortilla chips.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftover patties should last about 4-5 days.
- Best way to re-heat? You can re-heat in the microwave, on the stovetop or in the oven. I usually just use the microwave because it’s easiest.
- Are these bean patties freezer friendly? Yes, you can freeze these black bean patties. You can freeze them either before or after baking.
- If freezing before baking, lay the formed patties on a sheet pan and place it in the freezer for about an hour. Then you can place them all in a freezer friendly container together. You may want to separate each with a small piece of parchment paper so they don’t stick together.
- If freezing after you bake them, allow to cool completely and then store together in a freezer friendly container, for up to 3 months. Bake in the oven, from frozen, for best results.
- Is this recipe spicy? No, I don’t usually make them spicy, but if you want some extra heat, you can add in chili powder or blend in some fresh or pickled jalapeño.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Healthy Black Bean Recipes
Smoky Paprika Black Bean Salad
Black Bean Roasted Sweet Potatoes
Tofu and Black Bean Enchilada Skillet
Pumpkin Chili with Black Beans
Black Bean Wraps with Chipotle Tahini Sauce
Print
Black Bean Sweet Potato Patties
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Gluten-Free, Vegan
Description
My Black Bean Sweet Potato Patties are packed with fiber and tons of flavor. They’re super filling and can be enjoyed for lunch or dinner. Add your favorite toppings and serve with a side of greens or tortilla chips. These patties can easily be prepped ahead of time, and even frozen for future use. Serve by themselves or stick one between a burger bun and enjoy.
Ingredients
Scale
- 2 (15 oz) cans black beans, drained and rinsed
- 1 1/2 cups roasted sweet potatoes
- 1 cup cooked brown rice
- 1/3 cup chopped red onion
- 1/3 cup roughly chopped cilantro
- 1-2 cloves garlic, roughly chopped
- 1/3 cup chunky salsa
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and lightly grease with oil. Set aside until ready to use.
- Add the onion, garlic and cilantro to a large food processor and blend for a few seconds, until chopped up. This step is optional, but will help make it so you don’t have big chunks of garlic or onion in the patties.
- Next, add all the remaining ingredients in and pulse until just combined. You want all the ingredients to be mixed together, but still a little chunky.
- Use your hands to form the mixture into equal sized patties, you can make them whatever size you like. Place the black bean patties on the baking sheet and spray the top of each one with cooking spray.
- Place in the oven and bake for about 30 – 35 minutes, flipping halfway through. They should be slightly firm to the touch and browned on both sides.
- Allow the patties to cool for about 10 minutes before serving. Top with your favorite toppings and enjoy with a side tortilla chips.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Leave a Reply