Ingredients:
For the Smash Burger Tacos:
- 8 taco-sized tortillas
- 1 (1 lb.) package Camellia Brand Black Beans
- 1 packet Camellia Brand Chipotle Black Beans Flavor Infusion (1 tsp. reserved for the Chipotle Cream Sauce)
- 1 ½ – 2 cups panko breadcrumbs
- 1 egg
- 8 oz. block Colby Jack cheese, shredded
- 1 ½ – 2 cups shredded lettuce
- 1 cup diced tomatoes
- ½ medium red onion, diced
- Chipotle Cream Sauce
- Fresh cilantro for garnish (optional)
For the Chipotle Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tsp. Camellia Brand Chipotle Black Beans Flavor Infusion
- ½ tsp. smoked or regular paprika
- ¼ tsp. garlic powder
- ½ – 1 tsp. honey
- Juice from half a lime
Directions:
Prepare the black beans and chipotle black beans flavor infusion according to package directions, reserving one teaspoon of the flavor infusion seasoning for the chipotle cream sauce.
While the beans are cooking, prepare the chipotle cream sauce.
In a small bowl, add the mayonnaise, sour cream, one teaspoon of chipotle black beans flavor infusion/seasoning, paprika, garlic powder, honey, and lime juice.
Mix well, cover, and place in the refrigerator until ready to use.
When the beans are soft, drain any excess liquid, and mash with a potato masher. The beans should be about 75 to 85% mashed so that there is still some texture.
Add the beans to a medium-sized mixing bowl and cool to room temperature. When the beans are cool, add the panko breadcrumbs, 1 cup at a time, until the mixture begins to come together. Next, add the egg and mix thoroughly.
The mixture should be stiff enough to mold into patties. If it is still too soft, you can add more breadcrumbs or flour. Mold the black bean mixture into 8 evenly sized patties. They should each be about one tightly packed half cup. Next, place each patty onto a tortilla and press outward onto the tortilla so that the black beans go all the way to the edge. Place into the refrigerator and chill for 20 to 30 minutes. Warm a large cast iron skillet or griddle over medium heat and add a splash of oil.
When the oil is hot, place each black bean burger, patty side down onto the skillet. Cook for about 3 to 5 minutes, or until the patty begins to crisp up. Flip over. Add a handful of shredded cheese to the top of the black bean patty, letting some of the cheese fall over the edge. Cover with a lid and let cook until the cheese is melted and the edges are crispy.
Repeat with the remaining patties and tortillas.
Transfer the cooked black bean burger tacos to a work surface.Evenly distribute the shredded lettuce, diced tomatoes,and diced red onion among the black bean burger tacos.
Next, drizzle with the chipotle cream sauce and garnish with fresh cilantro, if desired. Serve immediately.