These smoky chipotle black bean burgers are packed with bold flavors and hearty texture. The smoky heat of chipotle peppers is balanced by a creamy lime slaw that adds a zesty, refreshing crunch. Perfect for a quick weeknight meal or a weekend cookout, these burgers are vegetarian-friendly, satisfying, and guaranteed to impress.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
These smoky chipotle black bean burgers are packed with bold flavors and hearty texture. The smoky heat of chipotle peppers is balanced by a creamy lime slaw that adds a zesty, refreshing crunch. Perfect for a quick weeknight meal or a weekend cookout, these burgers are vegetarian-friendly, satisfying, and guaranteed to impress.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt, and black pepper, and stir to combine.
Add the tomato sauce and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
