OSC Jungle came up with a family meal that can please almost every family member at the same time. The vegetarian black bean burger is vegan and without the bun could transform into a gluten-free dinner. The adobo seasoning is genius and so simple to make (no more buying adobo from a can!) and using it in the burger and on the fries creates a bit of heat and a lot of flavor. The best part of this recipe is that even younger children can participate. Have them mash the beans with a masher and they will squeal with delight and be more inclined to try something new!
Recipe written by OSC Jungle from
The Opportunity Charter School
Edited by EatSmileGlow
Time: Under 1 hour Level: Easy Servings: Ten sliders
Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative. Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.
2 Tablespoons Panko breadcrumbs (or Almond Flour if Gluten-free)
¼ Lime, squeezed
¼ teaspoon Salt
2 Tablespoons Cilantro, chopped
Sauce for Fries
2 Tablespoons Greek Yogurt
1 Tablespoon Sriracha
Pinch of Salt
Preheat oven to 400°.
In a large bowl, toss Sweet Potatoes with Olive Oil and Adobo Seasoning. Bake for 25-30 minutes.
Bring a skillet to medium heat and add a little Olive Oil. Add Garlic, Scallions and Jalapeño. Sauté for 1-2 minutes. Remove and set aside.
Drain and rinse black beans then place in a large bowl. Mash with a masher until about half of the beans are mashed.
Add Garlic, Scallion, Jalapeño mixture to the Black beans then add Salt, Adobo Seasoning and Panko breadcrumbs (or Almond Flour). Mix well. Using a ¼ cup measuring cup measure out black bean mixture and form patties. Set aside on a plate.
Bring a skillet to medium heat and add some Olive Oil. Place formed patties in skillet and cook about 2 minutes per side.
Cut avocado in half, remove seed and skin and place in a small bowl. Mash with a fork. Add lime, salt and cilantro and stir.
In a small bowl place yogurt, sriracha and salt. Stir well and adjust seasoning as desired.