Southwestern Style Veggie Burgers

Preheat oven to 375ºF. Grease or line a large sheet pan with parchment paper. Set aside.

In a medium bowl, mash half of the black beans completely. Add in the remainder of the beans, lightly mashing just to combine (less than half of the beans should be left whole).

In a large bowl, mash the cooked sweet potato until each piece is mashed but the mixture is not creamy.

In a food processor, pulse the rolled oats several times until the oats are mostly ground—you are looking for some of the mixture to have a flour consistency, while the rest is small pieces of oats.

Add the onion, green chilis, corn, black beans, quinoa, flaxseed, ground oats, salt, taco seasoning and olive oil to the sweet potatoes, mixing until just combined. Taste for seasoning, adding more salt and/or taco seasoning as needed.

Using a 1/2-cup measuring cup, portion the mixture into 8 balls. Flatten the balls into 1/2-inch thick patties, placing them on the prepared sheet pan.

Bake for 30 minutes, flipping after 15 minutes.

Serve warm with your favorite fixings!

To refrigerate or freeze burgers: Place on a cooling rack to cool completely. Store burgers in an airtight container in the fridge for up to 5 days; alternatively, wrap individual burgers first in plastic wrap, then in foil, and place in a zip-top bag in the freezer for up to 3 months. To reheat, allow frozen burgers to thaw completely. Head in a lightly greased pan over medium-high heat for 3-5 minutes per side, or until heated through.

Recipe adapted from Edible Perspective.