Sweet Potato and Black Bean Cakes
  • Cooking Time: 70
  • Servings: 6
  • Preparation Time: 15
  • 1 Medium sweet potato, cubed
  • 14 Ounce can refried black beans
  • 1/3 Cup chopped onion
  • 2 Cloves garlic, mashed
  • 1 Red chili pepper, seeded and minced
  • 14 Ounce can black beans
  • 1/2 Teaspoon black pepper
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon ground cumin
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons parsley
  • Olive oil, for coating
  1. Cut sweet potato into 3/4 inch cubes, apply oil to surfaces of cubes and bake at 400 degrees F. for 30-40 minutes. Pour the baked and cooled sweet potato into a mixing bowl and add the refried beans. Using a potato masher, mix together the sweet potato until well mixed. Add the spices and the black beans and stir well. Stir in a small amount of vinegar. Using an ice cream scoop, place a mound of the mixture in the palm of your left hand. Pat into a cake that’s ½ inch thick and nicely rounded. Brush a small amount of olive oil on it; place the oiled side down on the cookie sheet. Repeat, and once all the cakes have been formed, brush the tops with just a bit more oil. Bake for 30 minutes.
The perfect veggie burger. $$$Cost per Serving: $0.65, Recipe cost $3.87