Strawberry Salsa

One of the first dishes my sister ever wowed me with was baked chicken topped with a mango salsa. Never before this had I considered another type of salsa – what was this voodoo magic? The experience opened my eyes and after that, I was sold on trying all different kinds.

There are so many great one’s out there, but Strawberry Salsa has always been at the top of my list. You probably won’t find this at a grocer, and it’s pretty rare you’ll find it at any local markets. So when all else fails, you gotta make it at home. The other great part about making it at home is that it’s affordable. Plus, it means you can make a humungous batch in case you have to share.

It also gives you the chance to control the heat. I’m a medium heat gal myself, but you can up your jalapeño to turn it up a notch. This recipe is super quick and simple, so let’s not delay! You’ve gotta make this one. This strawberry salsa recipe is simple, refreshing, slightly sweet, and flavourful.

strawberry salsa recipe


  • 1 + 1/2 cup diced strawberries
  • 1/4 cup finely diced purple onion
  • 1/2 – 1 fresh jalapeño (to preference)
  • Juice of 1/2 a lime
  • 1/4 cup chopped cilantro (optional)


Mix all ingredients in a small bowl. If you can let the flavours mingle for 30 minutes, it’s even better!

Pairs well with fish, fish tacos, bean chips, or tortilla chips.

The cilantro is optional – I’ve tried it both ways, and it’s excellent with or without it!

I love seeing your recreations! If you make this, don’t forget to tag me on Instagram @standingstrongwellness .

Later babes!

Roasted Red Pepper Fettuccine

When we were kids, my mom couldn’t always be home to make us dinner. Some days she worked long hours or well into the evening, and me and my sisters were left to fend for ourselves (dun dun dunnnn).

On our list of favourite things to make : soup, salad, or pasta. I know – it sounds like you’re dining at the Olive Garden. But nope, (unfortunately) the Standing girls are cooking for you.

To be fair, there wasn’t much cooking involved. The soup was from a can, the salad was from a bag. The pasta was the furthest we went, because it requires two components – the pasta itself and the sauce.

Our sauce: always from a jar.

The pasta: always spaghetti, always undercooked.

What can I say – we tried! I’m glad I’ve been able to redeem myself in adulthood. We eat a lot of pasta in my house, but we still use a lot of jarred sauce. Sometimes, it’s nice to start from scratch and do something a little different.

There’s something about this dish that’s so romantic. When I think about eating this, I imagine enjoying it slowly while dining al fresco on a warm summer day.

There’s something about this that makes me think this is the perfect dish for date night. Even though overall it comes together easy, it still feels so lush, creamy, and satisfying.

As with most of the recipes I share, this one feels a bit naughty but does have a health-edge to it too (I’m not sure if this makes it more or less sexy). Cashews are surprisingly high in iron, magnesium, and vitamin B6 (hello stable mood and energy production!). Although red peppers lose their vitamin C when cooked, their antioxidant content actually goes up!

So there you go – this dish really offers it all. Looks and smarts. Go for it!

This recipe is dairy-free and gluten free (and could be vegan, depending on your noodles!). Serves 4 with a side, or 2 very hungry people.


  • 400 g (ish) fettuccine noodles
  • 2 red peppers
  • 1/4 Large purple onion
  • 3-4 garlic cloves, unpeeled
  • 1 tsp extra virgin olive oil
  • 1 cup vegetable broth
  • 1 cup raw cashews, soaked and drained
  • 3/4 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • parsley (garnish, optional)


Preheat your oven to 350 degrees. Slice peppers in half and remove seeds and stem. Place along a parchment lined baking tray with onion and garlic. Leave the garlic unpeeled! Drizzle olive oil over peppers, onion, and garlic. Place in the oven for 30-35 minutes.

You’ll know these are done when they come out soft, especially the encapsulated garlic. Peel the garlic and discard the outer peel, adding the clove inside as well as the onion and red pepper into a blender. Also add all remaining ingredients. Blend on medium to low until smooth.

Add sauce to a large, deep pan and keep it warm on a low setting. Meanwhile, heat a stovetop pot and cook your fettuccine noodles according to the directions. This is divine with fresh pasta (which is always such a treat!), but dried pasta works well too. Once the fettuccine is finished cooking, drain and add to sauce. Mix around so the fettuccine is evenly coated.

Top with parsley for garnish, if you want. And voila! Roasted Red Pepper Fettuccine complete. Great on it’s own, but would also go well with a side salad or some fresh bread.

Speaking of date night dishes – what is your typical date night go-to?

I’ll have to mull that one over, but I think it would be fun to share.

Speaking of sharing – I share a lot of my daily plates on Instagram! I love meeting new people so please follow along there: @standingstrongwellness

Later babes!

The Green Machine

If food held a popularity content, smoothie would have a good chance of winning. After all, what’s not to love? It can be anything you want it to be – creamy, refreshing, tart, sweet, chocolatey! Talk about versatility.

Personally, I love a creamy smoothie. I also love one thats filling, not overly sweet, and packed with something a little extra for nutrition. I am not opposed to a post-dinner shake, but I tend to have my smoothies first thing in the morning or after the gym.

If you feel the same, I think you’ll find this recipe appealing. It’s simple, delicious, and an easy way to sneak in some greens. It’s pairs perfectly with that post-gym strong-as-a-motha’ **** machine feeling. Hence the name: The Green Machine.


  • 1/2 Banana
  • 4 Ice Cubes
  • 1 TBSP Maca
  • 1 Heaping TBSP of Almond Butter (or Peanut Butter)
  • 1/8 TSP Cinnamon
  • Big handful of spinach
  • 1.5 Cups Unsweetened Vanilla Almond Milk


Add all ingredients to a blender and blend on high until smooth in consistency. Top with extra banana or hemp seeds (as pictured) if desired!

Not a fan of spinach? Swap for kale, or greens powder of your choosing!

Would you just LOOK at that green! I’m obsessed.

The fat in the almond butter makes this smoothie super satiating, and the maca, although mild in flavour, is an adaptogen that helps regulate cortisol. I try to sneak in adaptogens however and whenever I can.

Still hungry? Find more recipes here.

Curious about adaptogens? There’s more information here.

I hope you enjoy the smoothie!

Chili Spice Sweet Potato Fries

Are you a meal person or a snack person? I’ll admit, I am a total snack-a-holic. I prefer multiple appetizers over the whole meal. And my body just craves a bite every couple of hours.

Sometimes, this snack-a-holic craves something crispy, warm, spicy, and dense. These Chili Spice Sweet Potato Fries fit the bill. Yes, they require some prep and some patience. But trust me – they’re so worth it. The fries themselves are amazing, but you DON’T want to miss out on the chipotle mayo because that is what really brings this over the top.

If you’re not a snacker, you should know that these make a great side-dish too, maybe to a good burger or taco. Or how about making it for a game night, or better yet a games night!

Time to bust our your sheet pans and preheat that oven because your mouth can’t wait to meet these Chili Spiced Sweet Potato Fries.

This recipe is vegan and gluten-free


Chili Spiced Sweet Potato Fries

  • 1 Large Sweet Potato
  • 1 TBSP Extra Virgin Olive Oil
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 4 Cloves Garlic, Minced
  • Salt
  • Cilantro

Chipotle Mayo

  • 3/4 CUP Mayo
  • 1 TBSP Hot Sauce (I used Franks Red Hot)
  • 1 TSP Garlic Powder
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 1/4 TSP Chipotle Powder
  • Juice from 1 Lime


Preheat your oven to 425, and prepare a sheet pan with parchment. Cut your sweet potato into fries and add them to the pan. Once on the pan, drizzle the olive oil, and sprinkle on the chili powder, paprika, and minced garlic. Massage onto the fries. Bake at 425 for 30-35 minutes.

While those are baking, combine all the ingredients for your chipotle mayo. Use vegan mayo, if thats your preference of course. I like to make the sauce right away, which gives the flavours a chance to mingle for a while.

Once the fries are done, bring them out of the oven and let them cool for a couple of minutes. When you are ready to plate them, top with salt and fresh cilantro.

Not a fan of cilantro? Swap for green onion! Those would be good too, but I do love the combination of the spices with the lime and cilantro. Either way, you’ll love this recipe. These are the best sweet potato fries ever. Just wait – you’ll agree.

These fries are a total flavour-bomb, but there are some health benefits to sweet potato too! Sweet potatoes are high in B vitamins, vitamin C, and fibre. That means that even though these fries are dense and delicious, they are also great for digestion!

I would love to see your take on these fries – don’t forget to tag me on Instagram when you post your batch!

Avocado Spinach Dip

Certain dishes remind me of family gatherings. I love that the dishes that remind me of these get-togethers are not universal – mine may not be the same as yours. Yet they all share the same thing in common: bringing us back to the greatest memories. Of talking, listening, sharing, and celebrating.

You know those giant pre-made platters at the store? We could always count on my mom or my aunt to pick up one of those spinach dip platters for a get-together. I always loved the creaminess of the dip and how satisfying it is to dunk in a piece of bread and apply that dip liberally.

Although, if I took a good look at the ingredients list, I’m not sure I’d eat it now. Plus, I love being in the kitchen, and since this is so easy – why not make it at home?

This recipe is just as rich, flavorful, fun and indulgent as the store-bought stuff, but contains real wholesome ingredients. The strong fat flavor we all know and love about spinach dip is enhanced with a ripe avocado, and fresh garlic provides a really fresh, strong balance with every bite.

This dip is great, but what about the dipping vessel? I love the classic saltine crackers, but if you want something more dense and filling, cubing a loaf of sourdough is the way to go. Or why not slice up some cucumbers and carrots, and bring some extra color (and nutrients!) to the plate.

You’ll really be surprised at how quickly and easily this healthy avocado spinach dip comes together. Last minute guests? You got this.

Avocado Spinach Dip

This recipe is gluten-free, dairy-free, and vegan.


  • 1 ripe avocado
  • 1/2 cup dairy free cream cheese
  • 1 giant handful of spinach
  • 3 garlic cloves
  • 3 TBSP finely chopped purple onion
  • 1 TBSP olive oil
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1/4 tsp salt


Heat a stovetop pan on medium and add 1 TBSP of olive oil. Add garlic and onion, give it a quick stir for one minute. Add a big handful of spinach and cook until wilted. Remove from heat and set aside when the spinach is wilted and the onion is translucent.

While the spinach mixture cools, blend together all of the other ingredients. It’s a lot easier to work with the cream cheese if it’s at room temperature. Once the spinach mixture is room temp, add it to the rest of the ingredients and mix well.

This dip keeps well covered in the fridge for up to 2 days, but is best eaten day of. If it’s as popular as it is in my house, it’ll be gone quickly anyways!

Mmmm, just writing this has me craving this dip again! Good thing it’s so easy to whip up.

What recipes remind you of fond memories and family gatherings?

Creamy Garlic Sage Pasta

Picture this: It’s the end of a long week. You come home, and jump right into your pajamas. You have a great movie picked out, and you’re ready to have the cozy-night-in of your dreams.

But wait? What’s that rumbling? Oh no! You forgot about dinner! This isn’t like you – you love food. How could you have let this slip??

Don’t worry – I got you.

This Creamy Garlic Sage Pasta comes across as elevated and laborious, but it’s really not. Taking the extra few steps to make this, as opposed to your regular pasta with sauce from a jar will make you feel like you are really treating yourself – without the extra cost that comes with!

This recipe can be gluten-free, depending on the pasta chosen, and is also vegan!


  • 2 cups pasta of choice (I used brown rice pasta shells!)
  • 1 can full-fat coconut milk
  • 1/4 Yellow Onion, Diced
  • 4 Garlic Cloves, Minced
  • 2 TBSP Extra Virgin Olive Oil
  • 3 TBSP Brown Rice Flour
  • 1 Cup Broth (or water)
  • 1 TBSP Nutritional Yeast
  • Lemon Juice, 1/2 lemon
  • 4 Fresh Sage Leaves, chopped
  • 1 TSP Salt
  • 1 TSP Pepper


Begin by boiling water in a pot for your pasta. I love brown rice pasta – but you can use whichever kind suits you! Cook according to the instructions for whichever kind you are using.

Heat 2 TBSP of the olive oil on medium in a large saucepan. Once heated, add in onion and garlic. Cook onion and garlic for about two minutes – the onion should be starting to become translucent. Add in chopped sage leaves, stir. Then, add your flour, 1 tbsp at a time.

Let’s get this roux going – go ahead and mix in your broth, adding it slowly. Once incorporated, add in the coconut milk in as well. Once that is also incorporated, mix in salt, pepper, and nutritional yeast. Squeeze in lemon juice. Lower the temperature, continue stirring and allow to simmer for 5-10 minutes.

While that’s simmering, check on your pasta! It might be done by now. You can strain it, and I love adding it right to the sauce in my saucepan from there. That way, you can ensure that all the pasta gets evenly coated.

I topped mine with a few leaves of sage – extra crispy. You can easily make these by frying them up with some olive oil in a pan. Feeling cheezey? Why not add on some of your favourite cheezey shreds on top? Go on and take this to a whole ‘notha level!

If you’ve seen any other my other recipes, you’ll notice I use brown rice flour in well… just about everything that calls for flour! I like it as a sub not just because it’s gluten-free, but also because it’s cost-effective.

I’ve really been digging pasta shells lately, but I imagine this would be equally as good with linguine. I added some crispy sage on top too – and don’t think that was just for show. If you’ve never fried up some sage leaves before, you’re missing out! It’s way good.

I imagine making this for a girls night in, or a solo-movie marathon night. If I do the latter, I don’t have to share! *laughs evily

Whether you share it with a friend or enjoy it all to yourself, I hope you enjoy this recipe! It really is a treat.

While you’re here, why not share your favourite pasta dish with me in the comments? Perhaps I will branch out, and try something new!

Orange Cranberry Chutney

I was spoiled as a child when it comes to food. My mom has always been an excellent chef – and even though she was busy she always made the time to prepare a 5 star Sunday dinner for us.

Of course, Holiday meals always put those 5 star dinners to shame. Those were 6 star dinners. My mom would make almost everything from scratch (the gravy being more half and half). We almost always had fresh cranberry sauce, made with love – not that gluey stuff that plops out of a can.

Cranberry sauce always brings me back to being at the dinner table with my family, which is why I decided to create a recipe of it myself. It contains the same flavours my mom would include. Now I can go back to that place in time, anytime.

Orange Cranberry Chutney


  • 1 x 340 gram bag of fresh cranberries
  • 3/4 cup water
  • 1/4 cup maple syrup
  • 1 tsp grated ginger
  • 2 tbsp orange zest
  • dash of cinnamon


Add fresh cranberries and water to a small pot and bring to a simmer. Once simmering, add all other ingredients. Once cranberries start to reduce, bring temperature down to low and continue stirring every so often for about 30 minutes to let the flavours blend. It should be on a low simmer.

After 30 minutes, you may like the consistency how it is – I like to mush up the cranberries a bit extra with my spoon. Once you’ve reach your desired consistency, remove from heat.

Store in a sealed container in a jar for up to 10 days.

Now I know some of you probably love your canned cranberry sauce, and that’s okay. But you really, really need to try this one too! It has so much more flavour and intensity. I love the punch of orange, hint of ginger, and delicate touch of cinnamon. Don’t even get me started on the consistency.

It’s great with your typical holiday meal, but also good on: sourdough, waffles, oatmeal, chia seed pudding, and cheese. It’s the most versatile cranberry chutney ever. If your holiday isn’t complete without some cranberry, you must give this Orange Cranberry Chutney a try!

Don’t forget to tag me on Instagram when you make it – it seriously makes my life to see you guys make my recipes!

Chickpea Vegetable Curry

Everyone has their comfort food – that dish they turn to when they’re feeling especially worn down or in need of something cozy. That dish, for me, has not changed for the past 4 years; every time I’m in that mood, I always make my Chickpea Vegetable Curry.

Curry isn’t one of those dishes I have nostalgic ties to. We didn’t grow up on it as kids – it something I was even introduced to in my childhood or teens. Actually, my love for curry began on a trip about 10 years ago to Thailand. I was introduced to all different types of curry, and other ingredients I had barely known before. It sparked my tastebuds, and I haven’t looked back since!

Despite having relied on this meal heavily (and I mean HEAVILY) over the past few years, I haven’t shared it. In my mind, I guess I just thought, “no one cares about your boring EASY curry Jen!!!”. But then I realized, a quick, super yummy, warm but not too spicy, easy to throw together curry is exactly what the world needs. So here we are.

The great thing about curry is that we all have our own special ways of making it. I think I add some touches that really might charm you – and your tastebuds – so I hope you’ll try it out!

Like almost all of my recipes – this is easy. There is some prep work involved, but the rest is pretty straightforward and hands-off. It’s great to put together if you’ve had a long day, and you really just want to throw a healthy meal together that is basically just going to cook itself.

This recipe is gluten free and vegan


  • 1 can chickpeas, soaked and drained
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 3/4 cup carrots, diced
  • 1/4 purple onion, diced
  • 3/4 cup zucchini, diced
  • 1 can water chestnuts
  • 1/3 cup frozen peas
  • 3 cloves garlic, minced
  • 1 thumb of ginger, minced
  • 1.5-2 TSP red curry paste, to preference
  • 1 TBSP Coconut Oil
  • 1 lime, quartered
  • Green Onion and/or cilantro, to garnish


Start with a medium-sized pot, and set the stovetop to medium temperature. Melt the 1 TBSP coconut oil. Add in carrots and onion, and stir for about 3-4 minutes. The carrots should be starting to cook through. Add the zucchini, minced garlic, minced ginger, and stir for another 2 minutes.

Then add your curry paste, chickpeas, water chestnuts, coconut milk, and vegetable broth – yep, all at once. Throw ’em (not literally) all in! Turn the stovetop down to medium-low, and let simmer for 25 minutes. You know, give those flavours some time to dance together. After 25 minutes, mix in your frozen peas and turn the stove off.

Now this curry is ready to serve! But wait – this last step is so small, and so crucial. Garnish with green onion or cilantro, if you like it – but this is the crucial part: squeeze in some lime!

Trust me on this one – this step perfectly tops off all of the other flavours. You can squeeze an entire lime into the pot, but I like to take the quarter pieces and squeeze them in once the soup is in a bowl.

A little black pepper never hurt either, so don’t be afraid to crack some of that on top. Brace yourself – this is gonna be amazing!

Now as you can see, I’ve added something a little extra to my dish here and I highly recommend it as a curry side-kick: sourdough bread! Perfectly toasted, AMAZING for dipping.

One more tip: don’t be shy with that curry paste if you want to go all the way. I usually put in between 1.5-2 tsp, but you can totally add in 2-3 if that’s more your thing.

There’s nothing better than making a batch of this for dinner and enjoying leftovers for lunch! There’s something about this Chickpea Vegetable Curry that’s even better the next day.

This Chickpea Veg Curry is all about taste, but the nutritional benefits are clear too: lots of fibre, chickpeas provide essential amino acids, the garlic is antimicrobial, and the full-fat coconut milk provides a satiating mouthful of healthy fats.

This recipe is really near and dear to my heart, so if you decide to try it definitely let me know! Tag me on Instagram, or comment below and let me know what you thought.

I’m also curious to know if you ever make curry as well, or if you have a favourite kind! Feel free to share.

Enjoy this Chickpea Vegetable Curry! I know I will be!

Healthy Tots

For the past week I have been in utter Autumn denial, but I’m starting to see things the other way. I have to admit that I do love that slight chill in the air, a nice pair of fall boots, and last but not least: fall food trends.

Fall has a distinct palette, doesn’t it? Apples, cinnamon, nutmeg, squashes, sweet potatoes, pecans. But the best of them all for me has got to be the most classic: pumpkin.

But just when you think you know pumpkin well, you’re about to be thrown for a loop! Because guess who has a starring role in these Healthy Tots? That’s right! High in fibre and vitamin A, it’s literally the glue that holds these tots together.

Not to be overshadowed, cauliflower also makes an appearance. Cauliflower brings a satisfying texture to these tasty bites, as well as vitamin B6, folate, and more fibre.

To be fair to the cauliflower, that’s the ingredient I thought of first when I considered how to make a “healthified” tot. I knew that cauliflower would be great from a textural standpoint, but I also felt like it wasn’t strong enough to hold this recipe alone. We needed something that was going to bring some substance to these, and also help them hold well – no one likes a crumbly tot.

I did considered going at this recipe with pumpkin alone, but these two main ingredients together are like chocolate and peanut butter – great on their own, but even better together.

This started as a cauli-tot recipe, but at the end of the day, these tots are actually a little more pumpkin-forward. They’re rich and dense, without being heavy and overwhelming.

This recipe is plant-based and gluten-free! Makes 12(ish) tots.


  • 2 Cups Riced Cauliflower *
  • 1 Cup Canned Pumpkin, Plain
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Onion Powder
  • 1 TSP Salt
  • 1/2 Cup Rice Flour
  • 3 TBSP Extra Virgin Olive Oil


Preheat oven to 400. In a large bowl, mix all ingredients except the rice flour and extra virgin olive oil. Mix well to uniform consistency. From mixture, form 12 tots.

Add rice flour to a shallow bowl. Take each tot individually and coat all sides in rice flour. Add to a parchment lines pan. Drizzle with half the olive oil and place in the oven for 15 minutes. After 15 minutes, flip and drizzle with the other 1.5 TBSP of olive oil.

After 30 minutes in the oven, Remove from heat and allow to cool for a few minutes – these are going to be nuclear hot. After a few minutes. This is a good time to prep your sauce! I recommend serving with the obvious – ketchup. But this would also be good with a chipotle mayo or garlic aioli.

*You could cheat (like I did) and buy riced cauliflower pre-made at the store, which makes this recipe that much easier to put together. If you’re feeling ambitious, add your own cauliflower florets to a food processor until chunks are small and “riced”.

I originally made this recipe in a pan, and essentially fried these up on medium. While just as good (they turn out oh-so-crispy!), I love the ease of letting the oven do most the work. Plus, the pan fry requires more oil. Definitely try it though, if that’s the method you prefer! Cook on medium, 4ish minutes per side.

Don’t keep rice flour on hand? Rice flour is something I use a lot in my kitchen as we go gluten-free whenever possible! I like brown rice flour because it’s versatile and inexpensive. You could sub with a different kind of flour, but I haven’t tried any others. If you do, let me know how it goes!

This was one of those recipes that conceptually I was really excited about, but the finished product wowed me even more. I’m always conscious of keeping stable blood sugar levels – so I love that these are satisfying without putting me into a carb coma.

I know that when you get the chance to try these, you’ll be trippin’ too! Why settle for the packaged, frozen stuff when these are so easy to make and full of nutritional benefits?

Food rarely lasts in our house – we go through the good recipes made almost immediately. These are best served hot for sure. If you make extra – set aside before you cook them. They will keep in the fridge for 2 days, and you can cook them up when you want them.

Interested in a healthier tot? If you make these, don’t forget to tag me on Instagram! I would love to know what you guys think – seriously! I love it when you guys try these recipes.

Hungry for more? You can check out more recipes here.

Chipotle Black Bean Burgers

The smell of fresh grass, and lunch getting set out on a picnic table. The beautiful blazing sun, babes in bikinis, and BURGERS. That’s what summer is all about!

Especially the burger part. Why? Because summer calls for summer fun, and that means convincing your friends to ditch their responsibilities for an afternoon to indulge in a backyard picnic, with you.

Burgers bring people together. They are crowd pleasers! And although this one is anything but typical, it’s still going to be a guaranteed hit – as long as you and your friends don’t mind a little spice…


Actually the truth is, way before spring even had the chance to hit, we’ve been indulging in store-bought chipotle black bean burgers. They’re easy of course, and they’re pretty good – but they aren’t cheap.

Matthew turned to me one day and said “I think you should make these but better”. I nodded “it would save us a few bucks too…” and that was it – I knew this recipe needed to be made , for us .

But it’s so good, I couldn’t not share it with you.

Makes 4 big delicious patties! GF & Vegan


  • 1 can black beans, drained and rinsed
  • 3/4 cup cooked white rice
  • 1/4 cup brown rice flour
  • 2 TBSP ketchup
  • 3 cloves garlic
  • 1/2 tsp chilli powder
  • 1 tsp chipotle powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 – 1 Jalapeño, depending on spice preference (optional)


  • *plus extra EVOO for drizzling patties (about 1.5 TBSP)


Preheat the oven to 400. Pre-grease a baking sheet. (I also use parchment paper, and grease on top – that way it doesn’t stick but still crisps up!)

In a food processor, combine all ingredients until smooth. Make sure your garlic is blended well, and no giant chunks remain!

The mixture will feel a little sticky, thats okay! You’ll want to divide the mixture into 4 equal size patties. Mine were a bit bigger around than the palm of my hand, and about 3/4 an inch thick.

Once the oven is good and got, place each patty on the baking sheet, and cook for 20 minutes. At the 20 minute mark, take your patties out and drizzle with olive oil. Then flip and bake for another 20 minutes.

This last step might seem like a bit much, but it adds the perfect amount of crispy texture to the outside of the burger… it’s heavenly!


After those last 20 minutes, they should be done. These burgers hold together well and won’t crumble, and should have a strong, crisp outer layer – kind of like a charbroiled burger would.

Last step: Add it to your bun with all your fixings!


These Chipotle Black Bean Burgers turn out so hearty and full of flavour – you really need to taste them for yourself! Plus, they are cost effective, and also are a great excuse to use your leftover rice!

I dressed mine up with mayo, lettuce, tomato, purple onion, and avocado. The smooth, cool avocado is such a winner with this burger, I definitely recommend it. The rest is all up to your preference.

Also goes great with: pickles, homemade fries, hassleback potatoes, fresh vegetables and dip – all the regular suspects of an easygoing summer meal.

Backyard picnic or not, I can’t wait for you to enjoy these.



Don’t forget to tag me in your drool-worthy recreations on Instagram! I can’t wait to see how you do up your Chipotle Black Bean Burgers!