Black bean burgers with tortilla chips and pico de gallo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Black bean burgers with tortilla chips and pico de gallo

Dairy-Free, Soy-Free, Vegan

2 Servings, 740 Calories/Serving

20 Minutes

With a rich vegan red pepper crema, these black bean burgers are seriously satisfying. The juicy kiwi salsa served alongside is the perfect counterpoint.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup cooked black beans
  • 1 organic red onion
  • Sunbasket red pepper cashew crema (roasted red peppers - cashew butter - fresh garlic - fresh lemon juice - kosher salt)
  • ¼ cup cornmeal
  • 1 organic kiwi
  • 1 organic beefsteak or other tomato
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 vegan whole wheat buns
  • Corn tortilla chips

Nutrition per serving

Calories 740, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 680mg (30% DV), Total Carb. 120g (44% DV), Fiber 22g (79% DV), Total Sugars 17g (Incl. 3g Added Sugars, 6% DV), Protein 23g
Contains: Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the patties

  • Rinse the black beans.
  • Peel and finely chop the onion. Measure ¼ cup [½ cup] onion for the patties; set aside the rest for the salsa.
  • Measure 2 tablespoons [¼ cup] red pepper cashew crema for the patties; set aside the rest for serving.
In a large bowl, combine the black beans, cornmeal, ¼ cup [½ cup] onion, and 2 tablespoons [¼ cup] cashew crema; season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash the bean mixture to a coarse paste. Using wet hands, form the mixture into two [four] ½-inch-thick patties. Transfer the patties to a plate and refrigerate while you prepare the salsa and the buns.


Make the salsa

  • Peel and coarsely chop the kiwi.
  • Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices. Set aside a few slices for the burgers; coarsely chop the remaining slices.
  • Juice the lime. [Juice 1 lime; save the remaining lime.]
  • Coarsely chop the cilantro.
In a medium bowl, stir together the kiwi, chopped tomato, cilantro, 1 tablespoon [2 TBL] lime juice, 1 to 2 teaspoons oil, and as much of the remaining onion as you like. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Toast the buns

  • Brush the cut sides of the buns lightly with 1 teaspoon [2 tsp] oil.
In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate. Wipe out the pan.


Cook the patties

In the same pan used for the buns, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and warmed through, 3 to 4 minutes per side. Transfer to a plate.


Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, as much of the remaining cashew crema as you like, and 1 or 2 tomato slices. Close with the bun tops. Serve the tortilla chips and salsa on the side.
Kids Can!
  • Rinse the black beans.
  • Measure the onion.
  • Mash the bean mixture.
  • Juice the lime.
  • Stir the salsa.