Baked Black Bean Burgers With Roasted Potatoes and Onions

Baked Black Bean Burgers

2 Cups Goya Dry Black Beans

1 Cup Bob's Red Mill Gluten-Free Cornmeal

3 TBS. Spice Hunter Chili Powder

3 TBS. Spice Hunter Ground Cumin

1 small onion, diced

4 garlic cloves, minced

Pompeian Extra Virgin Olive Oil

• Preparation:  Soak the beans overnight, drain and rinse in the morning.  Cook in a large pot with water 1 inch from the top for 90 minutes.  You can store the beans in the refrigerator until you are ready to use them.

• Mix all ingredients together in a large bowl.  Puree with an immersion blender (we have a KitchenAid) or a food processor (we have an Oster).

• The mixture should be the consistency of dough and hold together well.  If it is too wet, add more cornmeal as needed.

• Form into six burgers and place on a baking sheet.  Brush olive oil over the top so they do not dry out too much while baking.

• Bake for 20 minutes at 350(F) degrees.
• Optional...top with Daiya Cheddar Cheese!

Roasted Potatoes and Onions

6 small potatoes, scrubbed and diced.
1 large onion, peeled and diced.
1 TBS. Spice Hunter Italian Seasoning
1 tsp. Spice Hunter Sea Salt
2 TBS. Pompeian Extra Virgin Olive Oil

• Mix all ingredients together in a large bowl.  Place into a glass baking dish and bake for 45 minutes at 375(F) degrees.