Tag Archives: black beans

Black Bean Yamburgers

I kept meaning to post this recipe – I made it for the Blim Night Market on July 23rd and promised a few people I’d post it, but then I went out of town and life took over and I forgot. Anyway, here it is. My friend Bronwen and I made a bunch of these black bean yamburgers and sold them for a $5 donation each to help pay for her cat’s urinary tract surgery. Bronwen made delicious buns from scratch, and we had a variety of toppings, from sauerkraut and caramelized onions to red pepper tahini sauce, homous, and Kaylie’s homemade haba├▒ero hot sauce.

black bean yamburgers with tomato, red onion, garden fresh endive and vegenaise

The burger patties are super easy. They don’t take very long, if you want to rush it before having a barbecue, but if you have some time to chill the burger mixture before forming the patties, you will have a bit of an easier time of it. I tripled the recipe to make patties for our event. This recipe will make about 12 patties, depending on how big you make them.

Black Bean Yamburger Patties

1 medium yam (or sweet potato)

Peel and cube the yam. Toss it in olive or vegetable oil and roast it, tossing once, for about 30 minutes. For a shortcut, boil the cubed yam until you can pierce it easily with a fork. Let it cool so you can work it with your hands – for a shortcut, try putting it in the fridge or freezer.

After your yams are in the oven, put on:

1/4 cup white rice – I used sticky or glutinous rice, but you can use basmati, jasmine, or whatever. Follow the water instructions on the package. I usually do 1.25 times the amount of water as rice. Don’t know how to make rice? This should help.

While you’re doing this:

1 medium white or yellow onion, diced
3 cloves garlic, minced
2 tbsp cooking oil

Heat a skillet over medium-low heat and add the onion. Saute about 5 minutes, then add the garlic, and continue sauteing until the onion has softened.

1 can (about 2 cups) black beans

Drain and rinse the beans in a strainer and then put them in a big bowl. Mash them until there are no whole beans left. Add the onions and garlic. Add:

2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
Salt and pepper, to taste
1/4 cup soy sauce (or wheat-free tamari for gluten free burgers)
1 tbsp sesame oil

Mix this in with the beans, onion, and garlic. Taste and adjust seasonings. For a variation, try adding some peanut butter and ginger. Add the cooked yams and rice; stir til combined. Taste again and adjust seasonings as necessary. I ended up adding more cumin after the fact.

Add 1/4 cup cornmeal for gluten-free burgers or flour if that’s not a concern. Stir.

Chill the burger mixture for 1 hour in the fridge if you have the time, or don’t, if you don’t.

Form the patties from about 1/4 cup burger mix. Roll it into a ball and pat it flat with clean hands. Dredge in cornmeal or flour. Fry lightly in oil on each side, or bake on parchment paper, before grilling, or bake/fry completely to use in a burger.

Black bean mexican polenta topped with tomatillo sauce & roasted corn, pineapple and avocado salad accompanied with roasted cauliflower with a red chile glaze

black bean polenta with corn, fresh tomatillo sauce, roasted cauliflower, and mango pineapple roasted tomato avocado salsa

The many components to this recipe may seem daunting, but are simple and make this dish flavorful and super fresh or as I like to say, supa fresh. Continue reading

Vegan Pupusas Filled With Black Beans, Faux Chicken, and Daiya

Pupusas are a traditional El Salvadorean stuffed masa flatbread dish. You basically make a masa mixture , roll it into a ball, flatten and pan fry.

black bean, "chicken", and daiya pupusas with fresh salsa, avocado and cabbage

I usually stuff mine with: Daiya, blackbeans, mushrooms, onions and “chicken”. ┬áServed with curtido, a cabbage relish, homemade salsa and avocado, this dish is perfect for a quick summer meal!

Enough people commented asking for the recipe so here it is.

Vegan Pupusas

You can purchase prepared masa but it often has animal lard in it, so we make our own. You can buy masa harina or masa flour, which is traditional corn flour used in many Mexican and Central American dishes. To make the dough, you combine masa flour with liquid – 1 unit flour to 1/2 unit liquid. Here’s how we made our masa dough:

Masa Dough

1 cup masa harina
1/2 cup vegetable broth
Spices – we used chopped canned green chilies, salt, pepper, and a touch of soy sauce.

Most recipes call for vegetable shortening or margarine, but we didn’t use any. I’m sure that would taste really good but to lower the fat content of your masa, remember that you can just leave it out. Your masa dough should be easily workable, not sticky nor floury. Add more flour or liquid if necessary. You should easily be able to work it with your hands.

There are lots of other masa dough recipes online – here’s another one. Keep in mind that you don’t need much if you’re just making a small meal, but masa freezes really well and can be used anytime for a number of dishes.


I used black beans, fake chicken and Daiya vegan cheese. We got the fake chicken from T&T Supermarket, a local Asian grocer that carries vegetarian meat products. You could also use prepared TVP or any other faux meat, tofu, or tempeh. I used cheddar flavour Daiya. For other ideas for fillings, check out this VeganCooking post.

Black Beans
1/2 can black beans
1/2 small onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
Spices – cumin, chipotle or whatever you have on hand

Heat the oil in a small saucepan or skillet on medium heat. Add onion and garlic; saute in oil until soft. Add beans and spices. Stir often over medium heat until the beans are soft and have absorbed the flavours.

To make pupusas, roll a ball of masa about the size of your palm or smaller. Make a well in the ball by pressing your thumb into it; put a spoonful of filling in. Close the ball and then flatten it.

I lightly pan-fried the pupusas, but I’ve seen them deep-fried as well. As soon as your masa dough turns golden on both sides you are ready to eat them.

Serve topped with salsa, fresh avocado, cabbage, or whatever you like.