Southwestern Sweet Potato Black Bean Veggie Burgers

An easy 30-minute grilling recipe, this healthy homemade vegan veggie burger is loaded with savory/smoky/tangy/rich Southwestern flavors!


What I have for you on this hot summer day: my ultimate veggie burger recipe!

This southwestern veggie burger is the one Chris and I have been grilling up in our backyard all summer long.

It’s just so full of savory, smoky, creamy, rich flavors.

I never get tired of this recipe.

I think it’s the Southwestern-influenced spices – like cumin and smoked paprika – complemented with creamy avocado and fresh, crisp coleslaw.

The combo is just so addictive and flavorful.

Chris – who’s a big fan of beef burgers – has become a full-fledged veggie burger supporter because of this recipe.

I, on the other hand, don’t like beef burgers.

I’m fine with the frozen packaged veggie burgers that you can buy in the grocery store.

But – no question about it – when you take the few extra minutes to whip up a homemade veggie burger, it’s a whole other level of addictive deliciousness and flavor.

These burgers are so richly flavored and tasty, by the way, that I almost forget the other great thing about them:

They’re loaded with healthy ingredients!

These burgers are basically made of everything that is nourishing and good: sweet potato, black beans, oats, spices, avocado, and cabbage.

Oh, and one last thing: these veggie burgers are super quick and simple to prepare…

Just toss the ingredients into a big bowl, mix everything together, form the patties, and toss them on the grill.

On steamy summer evenings, not having to heat up the oven and stovetop = everything!

My favorite toppings for these Southwestern-style veggies burgers are slices of rich avocado and spoonfuls of creamy vegan coleslaw.

(The dressing is made of olive oil and vinegar, the recipe is below!)

But classic toppings like ketchup, mustard, and cheddar cheese are also delicious!

Here’s the recipe for Southwestern Sweet Potato Black Bean Veggie Burgers:

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Southwestern Sweet Potato Black Bean Veggie Burger

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 burgers 1x
  • Category: Vegan
  • Method: Grilling
  • Cuisine: Mexican/Southwestern Inspired


An easy 30-minute grilling recipe, this healthy homemade vegan veggie burger is loaded with savory/smoky/tangy/rich Southwestern flavors!



For the Burgers:

  • 1/2 cup mashed sweet potato (about 1 small sweet potato)
  • 15 ounces black beans, drained and rinsed
  • 3/4 cup old fashioned oats
  • 1 Tablespoon lime juice, freshly squeezed
  • 1 Tablespoon sesame seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes
  • Sea Salt
  • Burger Buns, lightly toasted
  • Avocado, peeled, pitted, and sliced
  • Coleslaw (See Recipe Below)

For the Coleslaw:

  • 10 ounces packaged coleslaw blend
  • 3 Tablespoons extra virgin olive
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon agave nectar
  • Sea salt and ground black pepper


For the Burgers:

  1. Prepare the grill for medium-high heat.
  2. Cook sweet potato in microwave until tender. Measure 1/2 packed cup of mashed sweet potato, and add to a large mixing bowl.
  3. Add the black beans and mash with a potato masher.
  4. Add all of the other veggie burger ingredients. Season thoroughly with salt. Stir until all ingredients are well combined.
  5. Divide veggie burger mixture into four evenly-sized balls. Flatten each of the four balls into patty-shaped burgers.
  6. Cook on the grill until heated through, about 10 minutes.
  7. Place each veggie burger on a lightly toasted burger bun. Top each burger with coleslaw (instructions below) and avocado slices. Serve.

For the Coleslaw:

  1. Add the olive oil, vinegar, dijon mustard, and agave to a large mixing bowl. Whisk until smooth.
  2. Add the coleslaw and season thoroughly with salt and pepper. Stir until all coleslaw is coated in dressing.
  3. Place a heaping spoonful of coleslaw on top of each burger. Serve remaining coleslaw as a side dish.


As an alternative to the avocado and coleslaw toppings, these veggie burgers also taste great with classic American toppings: cheddar cheese, ketchup, and yellow mustard.

Keywords: vegetarian, vegan, grilling, summer, veggie burger, black bean burger, Mexican, Southwestern

For More Recipes You Might Love, Check Out:

Grilled Vegetable and Black Bean Fajitas

Southwestern Salad with Crispy Chickpeas

Cilantro-Lime Avocado Rice Bowls

Southwest Chipotle Quinoa and Black Beans


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