Vegan Black Bean Burgers with Sweet Potato Fries

What do you make for dinner on Christmas Eve when all of the grocery stores are closed? You make "what is in my cupboard" black bean burgers. Are you catching on to my theme here? Crisper soup and cupboard black bean burgers, pretty creative, huh? That is what happens when I am at my mother-in-law's house, it is dinner on a whim, which I am totally good with. This is what my MIL and I do when we get together, we concoct meals out of whatever we have available and dance around each other in the kitchen as we piece a meal together. I am a big fan of 30 minutes meals and this meal definitely fits the profile. I am also a big fan of homemade fries and these are so quick, simple and delicious I cannot believe I used to buy frozen fries.

Black Bean Burgers
Makes 2 large burgers
Total Time: 20 minutes

1 can black beans, drained and rinsed
1/2 cup onions, diced
1/2 cup red pepper, diced
1/2 cup carrots, grated
1/2 cup breadcrumbs
3cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon chipotle pepper powder
1 teaspoon salt

Mash black beans with a fork or potato masher. Mix remaining ingredients together into black bean mixture. Form into patties. Preheat a cast iron skillet over medium-high heat. Add a small amount of oil to pan and cook patties for 5 minutes on each side or until browned. Serve on a whole wheat bun or try it wrapped in a collard green or romaine lettuce leaf. Top with diced avocado and salsa.

Sweet Potato Fries
Serves 2
Total Time: 30 minutes

1 large sweet potato, peeled and cut into 1/2-inch to 3/4-inch slices
2-3 tablespoons olive oil
Kosher or coarse sea salt
Fresh ground black pepper

Preheat oven to 450 degrees. Place slices on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and mix together with your hands or tongs. Cook for 15 minutes. Flip the fries and cook for another 10 minutes.