In my quest to eat a little bit healthier this year (sound familiar?!) I made these yummy veggie burgers…

Spicy Sweet Potato & Black Bean Veggie Burgers
4.5 oz pkg Mahatma Long Grain & Wild Rice
2 large sweet potatoes
15.5 oz black beans
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon Italian Herb seasoning
1/2 teaspoon garlic salt
extra virgin olive oil
Salsa Fresca (recipe below)
Cilantro-Avocado Crema (recipe below)
6 rolls or buns
Queso Fresco

Prepare Long Grain & Wild Rice as package directs. Microwave the sweet potatoes for ~ 8 minutes until tender; cool slightly. Heat the black beans in a saucepan; drain. Slice the sweet potatoes in half and scoop out the insides; place in a food processor along with the black beans and the seasonings and process until combined. Scoop into a mixing bowl. Add 1 cup of the cooked Long Grain & Wild Rice. Mix by hand until rice is fully incorporated. Shape into 6 burgers. Heat some extra virgin olive oil in a skillet. Cook veggie burgers 8-10 minutes on each side on medium to medium-low heat until nicely browned. Meanwhile prepare the Salsa Fresca and Cilantro-Avocado Crema.

Salsa Fresca
1 ripe plum tomato, diced
2 tablespoons diced onion
2 tablespoons chopped cilantro
1 tablespoon diced Serrano or jalapeño (optional)
juice from half a lime
salt

Combine all ingredients in a small glass bowl; seasoning with salt to taste. Reserve.

Cilantro-Avocado Crema
1/2 ripe avocado
5 oz plain Greek yogurt
2 tablespoons chopped cilantro
juice from the other half of the lime
salt

Combine all ingredients in a small mixing bowl or food processor; mix or process until smooth; seasoning with salt to taste. Reserve.

To serve: Spread some Cilantro-Avocado Crema on each roll bottom. Place cooked Veggie Burger on bun. Top with Salsa Fresca & Queso Fresco crumbles. Use more Cilantro-Avocado Crema on top bun too if desired. Dig in!

Enjoy!

Linda~

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This recipe has been shared on Fiesta Friday – go check it out and then go visit other great sites!