Challenge Approved:
Serves: 4
Ingredients:
Mexican Bean Soup:
1 (32-oz.) box vegetable broth
1 onion, chopped
1 tsp. minced fresh garlic
2 tsp. ground cumin
1 tsp. ground oregano
1 15 oz. can low sodium black beans, drained and rinsed
1 15 oz. can low sodium white beans, drained and rinsed
1 15 oz. can fire-roasted diced tomatoes with green chilies
1/8 tsp. chipotle chili powder (optional)
Black Bean Burger:
2 15 oz. cans black beans, drained and rinsed
1 tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 cup mashed cauliflower
1/4 cup ground flax seeds
1/2 tsp. ground cumin
1/2 tsp. salt
Directions:
Place ¼ cup of the broth in a large saucepan. Add the onion and garlic and cook for about 4 minutes, stirring frequently. Add the cumin and oregano and stir for another minute. Then add the remaining broth, beans, tomatoes, and chipotle chili powder, if using. Bring to a boil, reduce the heat, cover, and cook over low heat for about 20 minutes. While the soup cooks, preheat the oven to 350 degrees. Then, heat the olive oil in a skillet over medium-high heat. Sauté the onion until soft, about 5 minutes, then add in the garlic and stir for one minute. Remove from the heat. In a large bowl, combine the sautéed onion and garlic, beans, ground flax, cumin and salt. Use a fork to stir the mixture, mashing the beans to help the batter stick together. Scoop out the black bean mixture and use your hands to shape it into a burger about 3/4-inch thick. Line a baking sheet with parchment paper. Bake the burgers at 350ºF for 15 minutes, then use a spatula to gently flip them over and bake for another 5 to 10 minutes.