Black Bean Chip Dip Burgers Recipes

BLACK BEAN DIP

Steps:

• Process all ingredients except green onions and chilies in a blender or food processor until smooth.
• Stir in green onions and chilies and place in a serving bowl.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

BLACK BEAN CHIP & DIP BURGERS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., In a large bowl, mash black beans. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well. Shape into eight 1/4-in.-thick patties., Grill, covered, over medium heat 5-6 minutes on each side or until heated through. Serve on buns with lettuce, tomato, onion and remaining salsa.

HOMEMADE BLACK BEAN CHIPS

Steps:

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• If you do not have black bean flour on hand, you can make some in a powerful blender, like a Vitamix. Measure half a cup of dry black beans and blend on high until a flour like consistency is reached. It will take about 15-20 seconds.
• Combine the salt and bean flour in a medium bowl. Then add the oil and mix well. Use a fork to get the oil mixed in and incorporated. Then slowly pour the water, starting with 1/2 a cup, and adding more as needed to reach a slightly runny batter.
• Pour teaspoons of batter onto your baking sheet, leaving plenty of space in between each one. The chips should spread slightly. Then, using a fork, press and stretch each chip GENTLY to spread the batter nice and thin for maximum crispiness.
• Bake for 10 minutes, then using a fork, flip your chips and bake for an additional 8-10 minutes, watching closely so they don't burn. **see note 3
• Remove from the oven and let your chips cool completely before handling. These chips pair particularly well with homemade guacamole, or you may enjoy as is.

BLACK BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
• Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.

BLACK BEAN TORTILLA CHIPS

Steps:

• In a powerful food processor, blitz the dried black beans for a few minutes until they turn into a fine flour.
• In a mixing bowl, combine bean flour, salt, chia seeds, cumin powder, garlic powder, oil, and water. Stir until you have a dense dough and then leave it to set for 10 minutes.
• Thinly roll out the bean dough in between two sheets of baking paper. Sprinkle the mixture with seeds and slice it into triangle shapes. Bake the chips for 30 minutes at 150°F (300°F), then flip them and toast them for a further 10 minutes. Allow the baked bean slab to cool down before cracking it into tortilla chips.