Southwest Black Bean Burger

Preheat oven to 425°F. Rinse and dry the produce. Cut the Japanese yam into sticks about ½ inch thick. Transfer them to a baking sheet and toss with 2 tsp vegetable oil, cumin, and a pinch of salt and pepper. Roast the fries in the oven until browned and crisp in places, about 18 to 20 minutes.

Drain and rinse the black beans. Peel and add the garlic to a food processor and pulse to chop. Add the black beans, flaxseed meal, garbanzo bean flour, and 1/4 tsp salt. Pulse a few times to mix, until just combined. Form the mixture into 2 patties and transfer them to the refrigerator to chill until Step 4.

In a small bowl, combine the Follow Your Heart® Vegenaise® and as much of the chipotle hot sauce as you’d like. Mix well and season with salt. Separate the butter lettuce leaves. Add the red cabbage to a medium bowl with the rice vinegar, and a pinch of salt and pepper. Toss to combine.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the black bean burgers and cook until crisp and cooked through, about 3 to 5 minutes per side. Transfer the burgers to a plate.

Return the skillet to high heat with 2 tsp olive oil. Add the corn, cover, and cook, shaking the pan occasionally, until corn is blackened in spots, about 3 to 4 minutes. Sprinkle with salt.

Lay the butter lettuce leaves on large plates and top with the black bean burgers. Dollop each with chipotle sauce and top with red cabbage and charred corn. Serve the Southwest black bean burgers with the cumin yam fries.