Mexican Black Bean Burger Bowl—With a Kick - alive magazine

Ingredients

• 19 oz (540 mL) can black beans, drained and rinsed
• 1 small sweet potato, peeled and diced into 1 inch (2.5 cm) pieces
• 4 oz (120 mL) can green chilies, drained, or 1 fresh jalapeno, finely diced
• 1/4 cup (60 mL) finely chopped red bell pepper
• 1/2 cup (125 mL) chopped cilantro
• 1 1/2 tsp (7 mL) ground cumin
• 1/2 tsp (2 mL) smoked paprika
• 2 garlic cloves, peeled and grated or minced
• 2 Tbsp (30 mL) whole wheat flour (or flour of choice)
• 3 green onions, whites and greens, finely chopped
• Zest of 1/2 lime
• 1/4 tsp (1 mL) salt (optional)
• Head of iceberg lettuce, shredded
• 1 large tomato, diced
• 1 avocado, diced
• 1/2 small red onion, thinly sliced
• Jalapeno pepper, chopped (optional)
• Hot sauce (optional)
• Tortilla chips, crumbled (optional)