Pantry Black Bean Burger

MATERIALS

Makes 6 burgers

• 1 1/3 cup oats

• 1 can black beans, drained and rinsed

• 3/4 cup salsa or Rotel

• 3/4 tsp salt, or to taste

• 1 1/4 tsp chili powder

• 1/4-1/2 tsp chipotle chile powder

• 1/2 tsp garlic powder

• 1/2 cup corn

• Serve with: whole wheat bun, guacamole/avocado, salsa, chipotle aioli

PROCEDURE

1. Add all ingredients to food processor except corn and pulse a few times leaving some black beans whole for texture.

3. Stir in corn. Cover and refrigerate for 10 minutes. Preheat oven to 375 degrees.

4. Line baking sheet with parchment paper or baking mat. Shape into patties using ~1/2 cup of the mixture for each one.

5. Bake ~25 minutes. You'll know burgers are done when they start to get crispy and hold together well.

VARIATION

Sub smoked paprika or regular paprika for chipotle chile powder. Sub pinto beans for black beans.

Add sauteed onions and/or mushrooms for extra flavor.

THE RUNDOWN

There is a good chance you already have all of the ingredients for this black bean burger in your pantry right now. And if you don't, then you should get to work on stocking your pantry with the staples. Pro tip - the chipotle chile powder gives it a smoked flavor and adds a little spice. If you aren't a fan, you can omit or replace with paprika or smoked paprika. The great thing about veggie burgers is you can taste test the mixture before cooking and adjust seasonings as necessary.

Adapted from: Fat Free Vegan Kitchen

Pantry Beans and Rice

MATERIALS

Makes 4-6 servings

• 1 cup brown rice, uncooked

• 3 cans black beans, drained

• 1 can diced tomatoes and green chiles (aka Rotel)

• 1/2 can corn, drained

• 1 tbsp chili powder

• 2 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt or to taste

• Serve with:

  • Tortilla chips

  • Guacamole

  • Salsa

  • Greens

  • Lime juice

PROCEDURE

Prep:  Cook brown rice according to package directions. 

1. Add beans, diced tomatoes and green chiles, corn, and spices to skillet and warm over medium heat.

2.  Assemble as desired. Mix in brown rice, serve over greens, serve with guac and salsa, etc.

Variation

Sub quinoa for the brown rice.

THE RUNDOWN

Do you ever have those days when you get home and realize you don't have any fresh ingredients, don't feel like cooking and definitely don't feel like going to the store? This recipe is the perfect solution and only requires a well stocked pantry. 

This is basically the no chopping version of the Burrito Bowl.

A Plantsanity Original

Burrito Bowl

MATERIALS

Makes 2-3 servings

• 1 tbsp oil (omit if water sauteing)

• 1/2 medium onion, diced

• 4 medium garlic cloves, minced

• 1 tomato, diced

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp oregano

• 1/2 tsp cumin

• 1/4 tsp cayenne pepper (optional)

• 1/2 tsp salt, or to taste

• 2 1/2 tbsp tomato paste

• 1 can black beans, drained and rinsed

• 1/2 cup cilantro, finely chopped (optional)

• 1 cup brown rice, uncooked

• Extras: cilantro, avocado slices/guacamole, corn, salsa, etc.

PROCEDURE

1. Prepare brown rice according to package directions.

2. Heat oil, if using, in a skillet over medium heat. Saute onions and garlic for 4-5 minutes.

3. Add diced tomato and continue to cook for a couple minutes.

4. Add spices and tomato paste and mix. Add a few tbsp water as necessary. Stir in black beans and heat for a couple more minutes. Stir in cilantro, if using. Taste and adjust seasonings as necessary.

5. Assemble your bowl with black beans and all your favorite extras!

THE RUNDOWN

This is one of the first trials recipes we made and it remains a staple.  Easy enough for a weeknight dinner and still very flavorful.  Double the recipe if you want leftovers. Think Chipotle in your own kitchen. Pro tip - when you are short on time and energy, skip spicing up the beans and go straight to Step 4 using just the can of black beans. Admittedly not as flavorful, but way faster.

Inspired by: Oh She Glows