Well hello, hello! I am finally back to posting recipes now that this momma is feeling better and more energized! Thank You for being patient with me and still following along on The Chutney Life as I transitioned into motherhood! It’s been an amazing journey but it’s also been VERY time consuming – hence the lack of recipes!

I’ve got two of my cousins who are home from college break this summer- helping me with basically EVERYTHING in life and so that’s why I had some time to throw together some recipes 🙂

I’ve already shared my famous Masala Turkey Burgers with Tandoori Onions & Cilantro Jalapeño Sauce but I know many of you wanted a vegetarian option. This black bean burger is actually the first black bean burger I’ve ever made and ever tasted! I thought it turned out great, but waited for my husband to get home to see what he thought (he is a VERY honest taste tester) and as soon as he took his first bite, he blurted out “OMG this is incredible!” to which I responded, ‘Ok I guess I’ll post it then!”

These are great for meal prep, to keep in the freezer, to top off a salad, or just enjoy it without the bun! Hope you all enjoy it and don’t forget to tag @thechutneylife because I love to see my hard work pay off- LOL!

WARNING: This recipe yields A LOT (totally my fault) so be prepared to eat burgers for a few days or just freeze the mixture 🙂

Happy Eating 🙂


2 votes


Black Bean & Quinoa Burgers with Mexican Street Corn




Yield 8-10 Burgers


  • 2 jalapenos finely diced

  • 1/3 cup green bell pepper, finely diced

  • 1/3 cup red bell pepper, finely diced

  • 1 small red onion, finely diced

  • 1 tbsp taco seasoning

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp chili powder

  • 4 cloves garlic, minced or grated

  • 1/4 cup cilantro, finely chopped

  • 1/3 cup scallions, finely chopped

  • 1 cup uncooked quinoa

  • 1 cup plain bread crumbs



    Black Bean Mixture:

  • 2 cans black beans, rinsed and drained
  • 1 tbsp taco seasoning

  • 1 tsp cumin powder

  • 1 tsp chili powder

  • 1.5 tsp salt

  • 1/3 cup chopped cilantro

  • few dashes hot sauce of your choice 


  1. Cook 1 cup of quinoa according to package directions. Should yield a little over 2 cups of cooked quinoa. Set aside. (You can cook quinoa in vegetable broth instead of water to impart more flavor)
  2. Drain and rinse 2 cans of black beans and empty into a large bowl. Add all the ingredients listed under "black bean mixture" into the bowl. Using a hand blender or a food processor- blend until mostly smooth. Set aside.
  3. Heat a skillet over medium heat and add the 2 tbsp oil. Add the jalapenos and let sizzle. Add the onions, bell peppers, cumin, coriander, garlic, taco seasoning, chili powder, and cook, stirring continuously until the peppers have just started to soften. You want to just slightly cook this mixture- you don't want it to be too mushy.
  4. Let the onions and peppers cool and add it to the blended bean mixture. Add the cooked quinoa, scallions, cilantro and breadcrumbs and continue to mix well with a spatula until combined. Use your hands to form burger patties and set aside.
  5. Heat a skillet over medium high heat and add 1-2 tbsp of oil. Place each black bean patty in the skillet and cook until both sides are browned. You can use a lid or dome to ensure the inside of the patty is also heating up.
  6. Assemble burgers with your choice of toppings like this Mexican Street Corn