I actually made these black bean burgers for a blog I had before The Simple Foodie and recently dug them out of the archives because of a nifty way a local restaurant served their black bean burger. I immediately had to try it at home and loved it so much, I decided to bring back these black bean burgers and share!
Ok, so the big nifty thing? Serve the black bean burger on a big crispy tortilla shell. It’s genius!
If you’ve ever had a black bean burger, then you know that they have a tendency to fall apart. Even the best-made burgers.
Having a big crispy tortilla shell underneath the burger helps support it and keeps it from falling all over the place plus adds a great crunchy texture. It’s a total win-win.
I’m a bit snobby about my black bean burgers. I have to have lots of flavor in mine so I make these burgers with green chiles, onion and lots of spices. Then, of course, load them up with guacamole and salsa. ;)
They are made with a combo of black beans and brown rice which makes for a filling combo. I recommend using leftover brown rice because it makes the recipe super quick to prepare.
I also like making my burgers on the thin side so they cook quicker and then you can just stack up as many as you like. You could make them thicker but just keep in mind that the recipe will yield fewer burgers and you’ll need to increase the cooking time per side.
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Tex Mex Black Bean Burgers with Crispy Tortilla Shells
- ¾ c. cooked rice (use leftover or about 1/3 c. uncooked rice, use quick cooking to make this a fast dinner)
- 1 15 oz. can black beans, drained and rinsed
- 1 4oz. can diced green chiles, drain a little of the liquid
- ½ medium red onion (about ½ c.)
- juice of 1 lime
- 1 egg
- ¼ c. breadcrumbs
- 1 ½ t. chili powder
- ½ t. garlic powder
- ½ t. ground cumin
- ¼ t. ground coriander
- 1 t. salt
- 2-3 T. canola oil
- 6-7 small corn tortilla shells
- Burger buns, optional (good with or without!)
- Guacamole, optional for topping
- Salsa, optional for topping
For the burgers:
Combine all of the ingredients except for the canola oil in a medium bowl and use a potato masher to mash up the beans and combine the ingredients. (If you have a food processor, I recommend using that. I don’t have one.) Heat the canola oil in a large non-stick skillet over medium heat. Form patties that are about 4” in diameter and ½” thick. Once the oil is hot, start placing the patties in the skillet. The patties will be sticky, reshape them in the pan if needed. Don’t overcrowd the pan. Cook the first side for about 5-6 minutes, leaving the patties undisturbed while they cook. Carefully flip the patties and cook for 4-5 minutes on the second side. The burgers are done when they are brown and crispy on the outside. Line a large plate with paper towel and place the cooked burgers on it. If needed, add a little more oil to the pan and cook the rest of the patties. They will cook faster since the pan will be much warmer, 3-4 minutes per side. If the pan seems too hot, turn it down a little. Top with salsa, guacamole, or cilantro.
For the tortilla shells:
Cut the tortilla shells into smaller circles that are about 1/2-1″ wider than the burger patties. I used a bowl turned upside down to trace a circle. Save tortilla shell scraps for migas or other recipes. Bake at 350° for about 10 minutes or until the shells are crispy. Stack black bean burgers on top of each shell, add extra guacamole and enjoy!