Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 4
1 15 oz.) can Wylwood Black Beans, drained and rinsed
1 med-lg Sweet Potato, (approx. 8” long)
½ cup Kiggins Corn Flake Cereal, crushed
2 tbsp Marcum Minced Onion
1 tsp Marcum Cilantro Leaves
1 tsp Marcum Garlic Powder
1 tsp Marcum Ground Cumin
½ tsp Marcum Salt
¼ tsp Marcum Ground Black Pepper
1
Preheat oven to 375 ° Grease a baking sheet and set aside.
2
Prick sweet potato a few times with a fork. Cook in microwave until very fork tender, about 5-7 minutes. Let cool.
3
Meanwhile, in a large bowl, use a fork to mash black beans into a chunky paste. Add in remaining ingredients and mix well.
4
Split sweet potato in half lengthwise and scoop cooked sweet potato from the peel into black bean mixture. Mix well.
5
Form mixture into 4 equally sized patties and place on baking sheet.
6
Bake for 10 minutes. Flip each patty and bake for an additional 10 minutes.
7
Serve on a bun with desired toppings such as cheese, lettuce, tomato and avocado slices.
Ingredients
1 15 oz.) can Wylwood Black Beans, drained and rinsed
1 med-lg Sweet Potato, (approx. 8” long)
½ cup Kiggins Corn Flake Cereal, crushed
2 tbsp Marcum Minced Onion
1 tsp Marcum Cilantro Leaves
1 tsp Marcum Garlic Powder
1 tsp Marcum Ground Cumin
½ tsp Marcum Salt
¼ tsp Marcum Ground Black Pepper