Spicy Enchilada Poblano Black Bean Burger. That’s a long name. It’s a solid name. It’s weighty with deliciousness. It sprang forth from the communion of two of my dear loves: black bean burgers and enchiladas.
Here’s the thing about black bean burgers: sometimes I love the idea of making my own delicious, spicy black bean burgers from scratch. But other times…most times, really….almost all times, I don’t have the energy or the time or the desire to mold soft beans with my hands. So then I turn to the next best thing: Morningstar’s frozen black bean burgers.
I’m not a fan of frozen beef burgers. But veggie and black bean burger patties seem to do pretty well frozen. I like that I can grill them like regular burgers and get a bit of that fire-kissed, smoky flavor going on, or I can fry them in a skillet at my house because I live in Michigan and we only have so much “grilling weather” to go around. They’re ready in minutes and they are delicious. They actually have flavor! FLAVOR!
But anyway, I have this disease, it’s called “Enchiladosis*.” Essentially, every time I hear the phrase “black beans,” I immediately begin to salivate and crave black bean and poblano enchiladas. Some days it’s not so bad; I can get to the market or to a nearby Mexican restaurant and satisfy my craving before it gets too terrible, but some days it can be pretty bad. I mean, we had friends over for gaming last night. You can’t game and eat enchiladas at the same time! That’s madness! It’s messy! No, you need a hand-held meal for board game night and sadly, enchiladas are a fork-and-knifer.
But it’s ok, because I have found a treatment for Enchiladosis, so all of its long-suffering victims can rejoice. Enchilada flavor in a delicious, meatless, hand-held format: the spicy enchilada poblano black bean burger.
Just say the words. Just breathe it in. Even the words have flavor. Delightfully, it’s super easy to make a bunch of these at once, too, whether you can get to a grill or not. And for you skeptical meat-eaters, trust me: this is a delicious burger in its own right and you will be thoroughly satisfied.
There recipe below makes 2 burgers, but is easily scaled up for more. I also included some notes on possible additions or substitutions. Enjoy!
*This isn’t really a thing. But it should be.
Spicy Enchilada Poblano Black Bean Burger
- 2 Morningstar Spicy Black Bean Burgers
- 1 large poblano pepper, fire-roasted, peeled and cut in half
- 4 tablespoons enchilada sauce, plus more to serve with
- 2 slices pepper jack cheese or 2 oz grated chihuahua cheese or 2 slices of your favorite vegan cheese
- 2 slices red onion
- 1/2 ripe avocado, sliced and divided
- 2 tbsps fresh chopped cilantro
- 2 buns
- 1 tsp ground cumin, divided
- Cook the Morningstar Spicy Black Bean Burgers according to package direction, but I highly recommend grilling. Near the end of the cooking time, lay one slice of pepperjack cheese (or 1 oz grated chihuahua or 1 slice of vegan cheese) on top of each patty and let melt.
- Sprinkle 1/2 tsp of ground cumin on the inside of each bun. Lay the buns on the grill until lightly toasted.
- Assemble the burger: on the bottom bun for each burger, lay half the fire roasted poblano, 2 tablespoons of enchilada sauce (or more if desired), 1 slice of red onion, the Morningstar black bean burger, half of the avocado, and 1 tablespoon of cilantro. Place the top bun on top.
- Serve the burgers with extra enchilada sauce for dipping, plus salsa and tortilla chips on the side. Nom.
Possible extra toppings:
* Swap the poblano for roasted red pepper if you'd like it less spicy
* Try adding a couple spoonfuls of fire roasted corn salad
* Swap out the enchilada sauce for salsa verde
* Add a spritz of lime to the avocado
© Have Fork, Will Eat