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Chipotle Black Bean Burger


  • 2 slices whole wheat toast
  • 1/2 onion
  • 1 can black beans, rinsed and drained
  • 2 chipotle peppers in adobo (seeds removed to tame the heat)
  • 1/2 Tablespoon adobo sauce
  • 1/2 bell pepper
  • 3/4 cup corn kernels
  • 1 teaspoon cumin
  • 1 egg



Whole wheat buns
cilantro & Greek yogurt


1. Toast the whole wheat bread until crisp. Process in a food processor to make crumbs.
2. Sautee the onion until it becomes soft and translucent. Add the beans, cooking for 5 more minutes. Stir in the peppers, adobo sauce, corn, and cumin and continue to cook about 3-5 minutes, until vegetables are softer but still tender.
3. Transfer the vegetables to the food processor and roughly chop for 30-60 seconds. The beans and vegetables should still have some texture. Transfer to a bow and add the bread crumbs and egg.
4. Form into patties and grill on a skillet, grill pan, or outdoor grill. Serve on toasted whole wheat buns. Add guacamole on top if desired, or stir together some chopped cilantro and Greek yogurt of a creamy topping.


These black bean chipotle burgers were developed as a healthy grilling option. They don’t taste overly grainy and hold together well. For dinner, top the burgers with mashed avocado and a yogurt-cilantro blend. The combination gives both the creaminess and heft of flavorful fats.

Recipe courtesy of:

Meg Salvia, MS, RD

Nutrition Facts

Serving Size: 1 burger

Servings Per Recipe: 2


Amount Per Serving

Calories 460

Total Fat 6 g

Saturated Fat 1.25 g

Sodium 610 mg

Total Carbohydrate 77 g
Dietary Fiber 20 g
Sugar 10 g

Protein 27 g