Southwest Black Bean Burger

I can’t tell you how many times it took me to get this Southwestern black bean burger just right. Real talk. I don’t do well with failure. I get frustrated when my hard work and plans don’t come to fruition. It makes me feel lost and completely vulnerable. I hate that feeling. At the start of the year a friend asked me to choose a word to focus on for the year. I chose surrender. And let me tell you it has not been easy. And most days I fail at it miserably. But every so often when the winds are blowing against me, I give in and turn around. I start to notice myself moving. It’s a scary feeling at first because I’ve spent so much time resisting it. But to just surrender and give yourself a break actually feels liberating. All this to say I ended up coming up with an ah-mazing burger that I’m super excited to share with you all ☺️

*Recipe* - 1 carrot, shredded - 1 bell pepper, finely chopped - 1/2 onion, finely chopped - 2 cloves of garlic, minced - 1-15 oz can of black beans, rinsed and drained - 2 chipotle peppers - 1/2 c corn - 1/2 c panko breadcrumbs - 1 T taco seasoning - 2 T vegetable oil, divided - 1/4 c cilantro, chopped - Salt to taste

* In a pan, heat up 1 T oil and sauté your carrots, onions, bell peppers, and garlic until they are cooked well. * In a food processor add your black beans, sautéed veggies, chipotle peppers, corn, taco seasoning, cilantro, 1 T oil, and panko bread crumbs and pulse 5 times. It should be a coarse mixture that is able to hold itself together. If it doesn’t, add 1 T of breadcrumbs and mix. * Oil your hands and take the mixture and shape into patties of the size you want. Place them on wax paper and pop into the freezer for 30 mins so they hold their shapes. * Heat up some oil in a frying pan and place the patties inside. Cook each side until golden brown, about 6-7 mins on each side. * Serve with the condiments and toppings of your choice!