Black Bean Burgers

1 can black beans, rinsed and drained

3 Tbsp oil, divided

½ sweet onion, minced

1 poblano pepper, minced

2 garlic cloves, minced

½ cup roasted cashews

2 oz cream cheese

1 Tbsp mayo

1 egg

⅓ cup crushed tortilla chips

½ tsp salt

¼ tsp white pepper

seasonings of choice* (optional)

Preheat oven to 350° and line a rimmed baking sheet with foil. Spread black beans in a single layer on the prepared pan and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. When beans are done, set aside to cool and leave oven on, as you’ll need it again later.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onion, poblano, and garlic and stir frequently until softened, about 5 minutes. Transfer mixture to a large bowl.

Place cashews in the bowl of a food processor and pulse until roughly chopped, 10-12 short pulses. Add to bowl with onions and peppers.

When beans are cooled, transfer to food processor. Pulse until beans are roughly chopped and transfer to bowl with onion/pepper mixture. Add the cream cheese, eggs, crushed chips, and seasonings. Fold together gently but thoroughly and form bean mixture into four patties.**

Heat remaining 2 tablespoons oil in a large non-stick skillet over medium heat. Add patties and cook until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes more. Carefully transfer patties to a wire rack and move to the oven to finish cooking through, about 5 minutes, or until centers are firm when lightly pressed. For melty cheese, add slices to patties and bake another minute or two.

Serve on hearty buns with desired toppings; I like pepper jack cheese, avocado, sour cream, lettuce, tomato, and red onion.

* I use 1 tsp cumin, 1 tsp fresh lime juice, and ¼ tsp each of cayenne, paprika, ground oregano.

** At this point, patties can be stored in fridge in airtight container (don’t stack them).