Homemade Mexican Veggie Burgers with Taco Aioli
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.7 (17)

Homemade Mexican Veggie Burgers with Taco Aioli

NUTRITION · PER SERVING40M COOK
CAL 31%·PRO 43%
CARBS 78G50% OF CAL
18G FIBER49G OTHER11G TOTAL SUGAR
FAT 27G39% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade veggie burgers made with lentils, beans, and oats, topped with a zesty taco aioli. Plant-based, filling, and packed with Mexican spice.

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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup diced bell pepper ((any color))
  • ½ cup diced onion
  • ½ cup corn ((fresh, frozen, or canned))
  • 2 cloves garlic, minced
  • 1 TBSP extra virgin olive oil ((for sauteing))
  • 1 flax egg ((or 1 large egg))
  • ½ cup canned lentils
  • ½ cup canned black beans
  • ½ cup refried beans
  • 1 TBSP ground flax seed ((yay fiber!))
  • 1 cup old fashioned rolled oats (or quick oats)
  • 2 tsp chili powder
  • 2 tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • fresh cilantro (to taste)
  • buns or bibb lettuce wraps
  • fresh avocado or guacamole
  • tomatoes
  • greens
  • spicy mustard
  • ¼ cup plain Greek yogurt
  • 1 TBSP all-natural mayo
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ TBSP fresh lime juice
  • ⅛ salt
  • cayenne pepper (to taste)
PREP
30M
SODIUM
1055MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.