Southwest Black Bean Burgers (Gluten-Free)

Pre-heat an electric, non-stick griddle to 375 degrees. Drain the beans and let them continue draining in a strainer as you complete the next steps. You want them as dry as possible.

In a food processor or blender, shred jalapeno, bell pepper and onion. Remove from motor and pour out the juices, using your hand to catch the shredded vegetables.

Pour shredded vegetables into a large mixing bowl. Wipe out the processor and pour in the rolled oats. Blend until oats make a course flour. Add oats to vegetable mixture.

Add all remaining ingredients and spices to mixing bowl. Using a pastry blender, mash the mixture together until only half of the beans are left whole.

Use your hands to form a ball of bean mixture, just smaller than a tennis ball. Drop the ball onto the heated griddle and press into a burger. It should be about 3 inches in diameter.

Cook the burger about 8 minutes on one side and 5 minutes on the other. The burger should be golden brown in color and hold its shape.

Serve on a bun with avocado, tomato, lettuce, cheese, etc.

Preheat oven to 450 degrees. Mix together Julienned potatoes, oil and salt in a bowl.

Line a large cookie sheet with tin foil and spray with cooking spray. Pour potatoes in an even layer onto the greased foil.

Bake potatoes for 15 to 20 minutes, stirring once half-way through. Fries should be golden brown, crispy on the outside, and soft on the inside.