• 1 cups black beans, cooked
  • 1.5 cups sweet potato, cooked with  skin on (I baked mine at 350 for an hour)
  • 1/4  cup corn, frozen or fresh
  • 1/4  cup onions, diced (I use red)
  • 1 teaspoon garlic, finely minced
  • 1/4  cup cooked quinoa
  • 3 tablespoons oats, partially ground
  • 1 tablespoon sunflower seeds
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon olive oil


Preheat your oven to 375. Mash half of the beans in a bowl until paste-like. Add in the rest of the beans and give a very light stir/mash to combine. In a large bowl, mash the sweet potato. Each cube should be mashed, but you don’t want it creamy. Stir in the taco seasoning and olive oil, until combined. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. Place on a lightly greased baking sheet and bake at 375 for 30 minutes, flipping once halfway through.

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