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These black bean burgers are so hearty and flavorful, you won’t miss the meat! I love that they’re high-fiber, made with pantry staples like canned black beans, oats, and spices, which means they’re budget-friendly too.
Spicy Black Bean Burger Recipe
Of all the vegetarian meals I’ve posted on the blog, I think these black bean burgers are one of the first. I loved them so much, I even published them in my first cookbook! Because this recipe is one I make often at home, I figured it was time to revisit it! If you’ve been disappointed by veggie burgers in the past, these black bean burgers will change your mind. While bean burgers have a tendency to be mushy, these have a great texture, with a nice crust on the outside and they’re firm enough that they hold together well. And the flavor is amazing! Serve them with chipotle sweet potato fries for the perfect Meatless Monday dinner.
My Family’s Favorite Veggie Burgers
Make no mistake, I love meat. But these black bean burgers are good enough to please all the carnivores in my home. I think the secret is that they’re not pretending to be beef burgers. Instead, you get spicy bean and oat patties topped with chipotle mayo and creamy avocado.
We try to do Meatless Mondays each week and these black bean burgers have become one of our staple vegetarian meals. They’re inexpensive, full of big flavor, and great for prepping in advance. I have a feeling you’re going to love them too!
Ingredients You’ll Need
Below are the ingredients for these black bean burgers. See the recipe card for exact measurements.
For the Spicy Chipotle Mayo:
Light mayonnaise: I like using Hellman’s light.
Chipotle peppers in adobo adds smoky heat to complement the spicy burger patties.
For the Black Bean Burgers:
Black beans: Drain off the liquid and then rinse them well. I like to let them sit in a colander for a bit to let all the water drain off so they’re completely dry.
Red bell pepper: Yellow or orange bell pepper will also work here.
Scallions, cilantro, and garlic: These add savory and fresh flavors to the burger patties.
Egg helps bind the mixture.
Cumin and hot sauce: You can use as much hot sauce as you like, or skip it altogether for mild black bean burgers. The cumin adds earthy, warm flavor.
Kosher salt: Adjust the amount to taste.
Quick oats: If you use gluten-free oats, these patties are gluten-free.
Buns: I like 100-calorie buns to keep things lighter.
Avocado for creaminess and to balance the heat.
How to Make Black Bean Burgers
These black bean burgers are easy to prep and cook. Here’s what you’ll need to do to make them.
Mix the mayo.Chop the vegetables.
Make the chipotle mayo: In a small bowl, combine the mayonnaise and chipotle in adobo.
Mash the beans: Use a fork to mash the beans in a medium bowl.
Chop the vegetables: In a food processor, pulse the bell pepper, scallions, cilantro, and garlic until chopped. Add the oats, then the egg and spices, and pulse to combine.
Make the burger mixture.Form the patties.
Combine everything: Stir the vegetable mixture into the mashed beans until well combined.
Form the patties: Using lightly oiled hands, divide the mixture into four patties. Place them on a flat surface lined with wax paper. If the mixture feels wet, you can chill for 30 minutes or add extra oats.
Freeze the patties: Freeze the patties for at least 2 hours, or until firm.
Assemble the burgers.Cook the patties.
Cook the burgers: Heat a skillet coated with cooking spray over medium heat and cook the patties for about 7 minutes per side.
Alternative cooking methods: You can also grill them on foil over medium heat for 7 to 8 minutes per side, or bake at 375°F on a lightly oiled baking sheet until heated through and crisp.
Tips from Gina’s Test Kitchen
Dry the beans: Extra moisture is the main reason veggie burgers fall apart or have a mushy texture.
Shape them perfectly: I use my buns as a guide for how large to make the patties. You don’t want the patties hanging off of the buns! You also want to make sure they’re not too thick (because then the centers will still be cold when the outsides are done) or too thin (which makes them prone to falling apart). Use your hands to press the patties together a bit; this also helps them hold together.
Factor in the freezing for your prep time: These black bean burgers cook best if frozen, so plan for the 2 hours of freezing time. Usually I make these burgers as a meal prep dinner, keeping a stash in the freezer for our Meatless Mondays.
Cook: 20 minutesmins
Total: 2 hourshrs40 minutesmins
Yield: 4servings
Serving Size: 1burger w/ mayo, bun + avocado
For the Spicy Chipotle Mayo:
For the Black Bean Burgers:
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture will keep the burgers from sticking.
In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
Then stir into mashed beans.
Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it’s too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.
Last Step:
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There’s something undeniably comforting about a warm, creamy pasta bake fresh out of the oven, especially when it’s packed with bold, smoky flavors and just the right amount of heat. This baked street corn pasta is inspired by the irresistible flavors of Mexican street corn, but transformed into a hearty, satisfying meal that feeds a crowd with minimal effort.
And the best part? It’s mostly hands-off. Once everything is in the baking dish, the oven does the heavy lifting.
Think of your favorite street corn but in pasta form: Charred, slightly sweet, a little tangy, and topped with fresh herbs and cheese. Now imagine those flavors baked into a creamy pasta dish with juicy chicken and roasted vegetables. The result is a comforting pasta casserole with a fresh, vibrant twist.
Don’t skip the toppings! The finishing touch to this baked street corn pasta is a quick toss of queso fresco, jalapeño, cilantro, and a splash of vinegar. It adds brightness and texture that balances the richness of this pasta really beautifully.
Ingredients You Need
Chicken breast: Protein-packed chicken breast makes this pasta bake hearty and satisfying without feeling too heavy. It absorbs all the surrounding flavors as it cooks, making every bite juicy and flavorful.
Carbe Diem Rotini Pasta: This rotini is perfect for holding onto the creamy, saucy elements of the bake thanks to its spiral shape. It also offers a higher-fiber, lower net-carb option compared to traditional pasta, making the dish a bit more balanced without sacrificing texture. Yum!
Fire-roasted corn: This adds a subtle smokiness and natural sweetness that gives this pasta its “street corn” character. It also brings a pop of color!
Red bell pepper: Bright and slightly sweet, red bell pepper adds freshness and a little crunch.
Salsa verde: This is where the magic happens—salsa verde brings tangy, zesty flavor that keeps the dish super flavorful without adding any steps. Simply dump a jar of salsa verde right into the baking dish!
Chicken broth: Chicken broth helps cook the pasta directly in the dish while adding an extra layer of savory flavor. It ensures everything stays moist and infused with seasoning as it bakes.
Cream cheese: The key to that ultra-creamy texture of this pasta, cream cheese melts into a smooth, rich sauce that coats every ingredient. You’ll place a whole brick of cream cheese in the middle of the baking dish, and let it do its thing.
Jalapeño topping: The topping is what really brings this dish to life at the end. A combination of crumbly queso fresco, smoky fire-roasted corn, fresh cilantro, and thinly sliced jalapeño adds brightness, and just the right amount of heat.
The High Fiber Pasta I Love
When it comes to a baked pasta dish like this one, the type of pasta you choose really matters, especially if you’re looking for a high fiber pasta that still tastes like the real thing. Carbe Diem Rotini Pasta is one I keep coming back to.
First, let’s talk about texture. Rotini’s spiral shape is designed to hold onto any sauce, and that’s exactly what you want in a creamy, flavor-packed bake like this. Every twist traps the salsa verde, melted cream cheese, and smoky corn, so you get a perfectly coated bite every time. It’s seriously so yummy.
But what really sets this pasta apart is what’s happening beyond the taste. Carbe Diem is real wheat pasta (so it actually tastes like pasta), just with a more balanced nutrition profile. Compared to the leading traditional pasta brand, it has 55% fewer net carbs, 110 calories per serving, and a big boost of fiber (about 24g per serving), making it an easy pasta recipe option for everyday meals.
So you’re still getting that comfort food moment, but with more staying power and a little more intention behind it. It’s the kind of swap that doesn’t feel like a compromise…which, in my opinion, is the whole point!
How to Make Baked Street Corn Pasta
Start by preheating your oven and seasoning the chicken directly in your baking dish—no extra pans required. Add the Carbe Diem pasta, vegetables, salsa verde, and broth, then nestle a whole block of cream cheese right in the center.
After baking in a covered dish, everything begins to soften and come together. Then, you’ll remove the cover and allow the Carbe Diem pasta bake to finish cooking with alllll the flavors coming together. Finally, stirring the melted cream cheese transforms the dish into the most creamy and delicious street corn pasta bake.
While the Carbe Diem pasta cooks, you’ll mix together the jalapeño topping—a simple step that makes a big difference. Sprinkle it right over the top of the Carbe Diem pasta right before serving.
Top Tips for Success
Don’t skip the rest time: Letting the pasta sit for about 10 minutes before serving helps the sauce thicken and cling to every bite.
Fire-roasted corn adds classic street corn flavor: If you can find it, use it—it brings a subtle smokiness that mimics traditional street corn. That said, regular frozen corn works just fine if you can’t find fire-roasted corn.
Customize the heat: Love spice? Keep the jalapeño seeds. Prefer it mild? Remove them or use less.
Any green salsa works: Use your favorite salsa verde—jarred or homemade.
More Pasta Recipes
Preheat the oven to 400℉.
Cut the chicken into 1-inch pieces, season with salt and pepper, and place in a 9×13 baking dish.
Remove ¼ cup of corn and set aside before adding the pasta, corn, bell pepper, onion, salsa, and chicken broth to the baking dish and stir to combine. Make a well in the center of the ingredients and place the cream cheese brick in the middle.
Cover the dish and bake for 30 minutes.
After 30 minutes, remove from the oven. Remove the cover and stir the ingredients around the cream cheese. Do not stir the cream cheese. Transfer the dish, uncovered, back to the oven, and bake for another 30 minutes.
While the pasta bake is in the oven, add the topping ingredients to a small bowl and toss.
Remove the bake from the oven and stir the cheese into the rest of the ingredients until there are no lumps and it becomes creamy. Let it rest for at least 10 minutes or until any excess liquid is absorbed. Top the pasta bake with the cilantro mixture and serve.
I used a fire-roasted corn in this recipe. Any frozen corn would work great if fire-roasted isn’t available.
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Stuffed Zucchini: $11.94—$2.99 per serving
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