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Salsa-Black Bean Burgers

Salsa-Black Bean Burgers

Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind the burgers together, making them a great vehicle for using up those crumbs that inevitably fall to the bottom of the bag.


  • ½ cup prepared salsa
  • 2 15-ounce cans low-sodium black beans, rinsed
  • 1 cup well-crushed tortilla chips
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons avocado oil or canola oil, divided
  • 8 whole-grain burger buns, toasted
  • ½ cup prepared guacamole
  • 8 tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion


  • Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes.
  • Form the bean mixture into 8 burgers about 3 inches wide (⅓ cup each).
  • Heat 1 ½ tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side. Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.


  • Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat.

AUTHOR EatingWell Test Kitchen, Carolyn Casner
BRAND EatingWell

YIELD 8 servings
ACTIVE TIME 20 minutes
TOTAL TIME 30 minutes


Per serving 404 Calories
Total Fat 18 g
Saturated Fat 2 g
Mono Saturated Fat 7 g
Cholesterol 25 mg
Sodium 689 mg
Fiber 11 g
Protein 12 g
Potassium 584 mg
Added Sugars 0 g
Total Sugars 6 g
Calcium 127 mg
Chromium 1 mcg
Folate 29 mcg
Omega-6 5 g
Vitamin E 3 mg
Zinc 2 mg
Vitamin B3 2 mg
Carbohydrate Servings 3

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