Plant-Based Burger and Fries


This is a great black bean burger recipe that has become my go-to to increase plant-based proteins into my families diet that they actually like! Butternut squash has become my new favorite vegetable that I incorporate into many meals. It works great as a “fry” and accompaniment to this delicious meal.

Black Bean Burger


16 oz can black beans , rinsed and drained
1/2 small onion
2 cloves garlic , peeled
6 spinach leaves
1 egg , beaten
2/3 cup Panko bread crumbs (can use Gluten-Free)
1 tablespoon chili powder
1 teaspoon cumin
Salt and Pepper , to taste


Preheat oven to 375 degrees. Lightly grease of glass baking dish (may use butter or cooking spray.) Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork. Place the onion, garlic, and spinach in a food processor and process until finely minced. Transfer mixture to a fine mesh strainer to remove the excess water. Lightly press with paper towel to remove as much moister as you can. Add the strained mixture to the bowl with the black beans. Add the chili powder, cumin, and salt and pepper and stir to combine. Add the beaten egg and mix. Stir in bread crumbs. Form mixture into 4 or 5 patties. Bake at 375 degrees on a lightly oiled baking sheet, for 10 minutes on each side.

*(modified from

Butternut Squash Fries


1/2 Butternut squash
Olive Oil
Salt and pepper to taste


Preheat oven to 375 degrees. Lightly spread olive oil unto baking sheet. Remove skin from squash and cut into fries. Place fries on baking sheet and salt and pepper to taste. Bake for 15-20 minutes.

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