Spicy Chipotle Black Bean Burgers with Tequila & Lime Sweet Potatoes

Easy Homemade Chipotle Black Bean Burgers
3 cans Black beans, drained and rinsed
1 c uncooked Quinoa
2 c Stock (vegetable or beef)
2 tb STM Garlic or Lime EVOO
1 small Onion, diced
3-4 Garlic cloves, minced
1 tb STM Brown mustard, ground
1 tb STM Chipotle powder (for a milder burger, use Ancho)
3 tb STM Manzillo Mexican blend or Fajita-Taco seasoning
2 tsp STM Salish Smoked Sea Salt
4 tb Tomato paste
1 tb Soy sauce or Lapsang Souchong tea
Cilantro
Panko breadcrumbs
  Cook the quinoa in the stock according to package directions (about 15-20 minutes covered) Saute the onion and garlic until soft.  Stir in the quinoa.  Mash 1 1/2 cans of the beans with the mustard, tomato paste, salt, soy sauce and some cilantro. (I used a food processor) Fold in the remaining beans with the spices.  Gently stir in the quinoa mixture. To form the patties, I packed approx 1/2 c mixture into round biscuit cutters.  Then I gently removed the cutters for uniform patties.  Dredge in the panko crumbs.  Pan fry in some EVOO 3-5 min/side until golden and crispy.  These freeze beautifully too! Serve them however you like: our favorites are fresh guacamole and mango salsa on a toasted onion bun.

Tequilla Lime Sweet Potatoes
2 lbs Sweet potatoes, peeled
1/4 c fresh Lime juice
2 tb STM Tropical Caribbean spice
2 tb STM local Honey
2 tb Tequilla (plus more for Margaritas!)
2 quarts water
  Slice the yams a uniform 3/4" thick.  Boil them in the water for about 6 minutes, or until barely fork tender.
Meanwhile, combine the juice, honey, tequilla and spice blend.  Arrange the cooked yams on a rimmed sheet pan and generously brush both sides with the sauce.  Broil or grill until they're golden.  You'll never miss the marshmallows!