Ultimate Purple Sweet Potato and Black Bean Smash Burger Tacos

These Purple Sweet Potato, Black Bean & Lentil Smash Burger Tacos are the perfect combination of hearty, savory, and satisfying. Purple sweet potatoes are considered a “superfood” adding a boost of antioxidants, naturally sweet flavor, and a vibrant purple color making them as nourishing as they are delicious. Topped with melted vegan smoked provolone, savory mushrooms and onions, peppery arugula, and a creamy garlic aioli, these tacos are truly irresistible. Rich in plant-based protein and wholesome ingredients, these tacos put a delicious twist on the classic smash burger.

Allergens
Contains: Soy and almonds. Substitute almond flour tortillas to make this recipe nut-free.
Recipe is made gluten free using gluten free panko bread crumbs and almond flour tortillas. You can modify for your preference or individual needs.

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Ingredients

• Black Beans & Brown Lentils – The bulk of the patty providing the meaty texture while adding plant based protein and healthy fiber.
• Purple Sweet Potato – The star ingredient for this burger patty. Acts as a binder and adds a subtle earthly sweetness.
• Red Onion
• Panko Bread Crumbs (make sure they are gluten-free if needed) – Absorbs any excess moisture and improves texture of the patty.
• White Miso Paste (contains soy) – Adds the umami flavor.
• Smoked Paprika
• Cumin
• Fresh Thyme – Balances sweetness from purple sweet potato and enhances the savory flavor.
• Garlic
• Vegan Smoked Provolone – I used VioLife. This flavor pairs perfectly with the toppings and garlic aioli.
• Fresh Arugula – Acts as a peppery fresh crisp topping to enhance the savory profile of the taco.
• Baby Bella Mushrooms
• Yellow Onions
• Almond Flour or Flour Tortillas – Smaller sizes (5-6 inches) tend to work best. I used Almond flour tortillas as they work best for this recipe for a gluten-free option but you can modify based on your individual needs.
• Salt and Pepper
• Vegan Mayo – Base of the garlic aioli.
• Lemon Juice
• Tahini – Helps keep the aioli thicker and adds a slight toasted nutty flavor.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Pre-heat oven to 400 F. Cut purple sweet potatoes in half lengthwise and lightly oil the insides. Place with inside of potatoes facing down onto parchment paper and bake for 30 minutes. Remove from oven and allow to cool. Once cooled, scoop out potato into a small bowl and stir/mash.
2. Rinse and dry (very well) your black beans and lentils. Add black beans to a large bowl and use a potato masher or fork to mash slightly more than half of your beans.
3. Add lentils, mashed purple sweet potato, minced red onion, panko bread crumbs, white miso paste, smoked paprika, cumin, fresh thyme, garlic, salt and pepper to the bowl.
4. Use clean hands (wear disposable gloves if preferred) to mix the burger ingredients until evenly distributed.
5. Next chop mushrooms into slices and yellow onion into long strips. Sauté in extra virgin olive oil on medium-high heat for approximately 10 minutes or until golden brown. Add additional seasonings as desired.
6. Heat up pan on medium-high heat with avocado oil or vegetable oil. *Do NOT use olive oil as the low smoke point will cause smoke and burning for this recipe. Create burger patties with approximately 1/4 cup of mixture and place onto tortillas, pushing down to spread out flat. Once pan/oil is hot, place 1-2 (depending on size) tortillas onto pan with bean patty facing down for approximately 2 minutes, or until you see edges start to brown then flip.
7. After flipping, immediately add vegan smoked provolone to the top of your tacos and cover with lid for approximately 30-60 seconds or until cheese is melted. Adjust time/heat depending on how crispy you want your taco shell.
8. Remove tacos from pan and top with sautéed mushrooms and onions, arugula and vegan garlic aioli. See recipe for homemade aioli below.

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Ultimate Purple Sweet Potato and Black Bean Smash Burger Tacos

Recipe by plantpoweredpaige

0.0 from 0 votes

Servings

7

servings

Prep time

30

minutes

Cooking time

45

minutes

Serving size

2

tacos

Ingredients

• 14 Almond flour tortillas

• Burger Mixture

• 2 cups Canned black beans, rinsed and dried

• 1.5 cups Canned brown lentils, rinse and dried

• 2/3 cup Mashed purple sweet potato (need 1-2 purple sweet potatoes to bake)

• 1/2 cup Minced red onion

• 1/2 cup Gluten free panko bread crumbs

• 2 tsp White miso paste

• 2 tsp Smoked paprika

• 1 tsp Cumin

• 2 tsp Fresh thyme

• 4 cloves Garlic, minced

• Salt and pepper, to taste

• Avocado oil for cooking

• Garlic Aioli

• 1/3 cup Vegan mayo

• 1 Tbsp Tahini

• 2 cloves Garlic, minced

• 1 tsp Lemon juice

• 1-2 tsp Water

• Toppings

• Arugula

• 6 oz Baby bella mushrooms

• 1 Yellow onion

• Vegan smoked provolone

Directions

• Pre-heat oven to 400 F. Cut purple sweet potatoes in half lengthwise and lightly oil the inside (small amount). Place with inside of potatoes facing down onto parchment paper and bake for 30 minutes. Remove from oven and allow to cool. Once cooled, scoop out potato into a small bowl and stir/mash.
• Rinse and dry (very well) your black beans and lentils. Add black beans to a large bowl and use a potato masher or fork to mash slightly more than half of your beans.
• Add lentils, mashed purple sweet potato, minced red onion, panko bread crumbs, white miso paste, smoked paprika, cumin, fresh thyme, garlic, salt and pepper to the bowl.
• Use clean hands (wear disposable gloves if preferred) to mix the burger ingredients until evenly distributed to create burger mixture.
• Next chop mushrooms into slices and yellow onion into long strips. Sauté in extra virgin olive oil on medium-high heat for approximately 10 minutes or until golden brown. Add additional seasonings as desired.
• Heat up a large pan on medium-high heat with avocado oil or vegetable oil. *Do NOT use olive oil as the low smoke point will cause smoke and burning for this recipe. Create burger patties with approximately 1/4 cup of mixture and place onto tortillas, pushing down to spread out flat. Once pan/oil is hot, place 1-2 (depending on size) tortillas onto pan with bean patty facing down for approximately 2 minutes, or until you see edges start to brown then flip.
• After flipping, immediately add vegan smoked provolone to the top of your tacos and cover with lid for approximately 30-60 seconds or until cheese is melted. Adjust time/heat depending on how crispy you want your taco shell.
• Remove tacos from pan and top with sautéed mushrooms and onions, arugula and vegan garlic aioli (recipe below). Serve immediately. Store any leftover burger mixture in an airtight container in refrigerator and use within 3 days.
• Garlic Aioli
• First, add tahini and lemon juice to a small bowl and mix.
• Next, whisk in vegan mayo, garlic and water until smooth. Add salt and pepper if desired. Let sit for 5 minutes before serving. If it is too thick, add more water and if it too thin add more mayo to achieve desired consistency.