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Black Bean and Sweet Potato Burgers

By TinyTummyTreats Editorial TeamPublished Apr 9, 2026 | Updated Oct 3, 2026
International 35 mins easy-to-makevegetable-basedsoft-texturequick-preplunchbox-friendlysuitable-for-2-year-oldsbalanced-nutritionquick & easyfinger-food-friendlymake-ahead

Black Bean and Sweet Potato Burgers with measured ingredients, 35-minute timing, 8-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.

Black Bean and Sweet Potato Burgers
Prep 15 min
Cook 20 min
Total 35 min
Servings 8
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings8
Difficultyeasy
CuisineInternational
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Ingredients

Servings 8
  • 1 1/2 cups cooked black beans
  • 1 medium (about 1 cup) sweet potato
  • 1/2 cup finely grated carrot
  • 1/2 cup finely chopped spinach
  • 1 tablespoon ground flaxseed
  • 1/2 cup rolled oats
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon mild chili powder
  • 1 tablespoon olive oil
  • 3 tablespoons water for the flax mixture, plus extra only if the patty mixture is too dry
Iron Rich Vegan Black Bean Sweet Potato Burgers ingredients image for TinyTummyTreats
Iron Rich Vegan Black Bean Sweet Potato Burgers ingredients image for TinyTummyTreats

Instructions

  1. Peel and dice the sweet potato into small cubes. Steam or boil until very tender, about 10 minutes. Drain well and mash until smooth. Set aside to cool slightly.
  2. In a small bowl, combine ground flaxseed with 3 tablespoons of water. Stir and let sit for 5 minutes to thicken into a flax egg.
  3. In a large mixing bowl, mash the cooked black beans with a fork or potato masher until mostly mashed but still retaining some texture.
  4. Add the mashed sweet potato, grated carrot, chopped spinach, minced garlic (if using), ground cumin, smoked paprika, mild chili powder (optional), and the flax egg to the black beans. Mix thoroughly to combine.
  5. Stir in the rolled oats. If the mixture is too dry to hold together, add water 1 teaspoon at a time, mixing after each addition, just until it holds together for forming patties. Do not add water to a wet mixture.
  6. Form the mixture into 8 small, toddler-friendly burger patties about 2-3 inches in diameter and ½ inch thick.
  7. Heat olive oil in a non-stick skillet over medium heat. Cook the patties carefully for 4-5 minutes on each side until golden brown and firm.
  8. Remove patties and place on a paper towel-lined plate to absorb excess oil. Let cool completely before serving to toddlers.
  9. Store leftovers covered in the refrigerator for up to 3 days or freeze in toddler-sized portions for up to 1 month. Reheat gently to maintain soft texture.
Iron Rich Vegan Black Bean Sweet Potato Burgers process image for TinyTummyTreats
Iron Rich Vegan Black Bean Sweet Potato Burgers process image for TinyTummyTreats

Ingredient Replacements

  • cups cooked black beans: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • medium (about 1 cup) sweet potato: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup finely grated carrot: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup finely chopped spinach: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • tablespoon ground flaxseed: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.

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