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Meatless Monday — Tex-Mex Bean Burgers

 By Fredrica Syren: 

Happy Monday! And if it’s a meatless one, even better. I do love a good bean burger, and these tex-mex burgers are my favorite. If you are trying to lose some weight, beans should be your friends. Beans are loaded with protein, iron and fiber, so they will fill you up but not out. Beans are also virtually fat free and cholesterol free, so you can enjoy them without worrying about what they will do to your heath.  Having canned beans on hand is great for making food on the fly. I like using dried beans that I soak first before cooking in large batches then freeze in smaller portions. This saves me money, prevents trash and also saves the planet.

Ingredients:Tex-mex bean burger

  • 2 tbsp. olive oil
  • 1 garlic clove, grated
  • ¼ cup diced zucchini
  • ¼ cup diced yellow onion
  • ¼ cup diced red bell pepper
  • 1 tbsp. minced red jalapeno pepper
  • 1 small carrot, grated
  • 1 can kidney beans, rinsed
  • 1 tbsp. sesame seeds
  • 1 tbsp. hemp seeds
  • Pinch of chili pepper
  • Salt to taste
  • 2 tbsp. flour

Heat 1 tbsp. olive oil in a frying pan on medium heat, and sauté onion and garlic for 2 minutes. Add zucchini, bell peppers, jalapeno pepper and carrot, and cook another 2 minutes. Place this in a food processor with kidney beans, sesame seeds, hemp seeds, chili pepper, salt and flour. Blend until just combined. You still want to have a few beans visible. Place in fridge for an hour. Heat remaining 1 tbsp. of olive oil in a frying pan. Shape bean batter into 4 burgers. Cook on medium heat until golden and slightly crispy. Enjoy burger on a bun with cheese, lettuce, avocado, sprouts and whatever else you think tastes great on a burger.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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