Make Ahead & Freeze Black Bean Taco Burgers

Make Ahead & Freeze Black Bean Taco Burgers #SundaySupper

The Sunday Supper folks are adding to your easy and healthy make ahead, freezable meals this week!

These taco bean burgers are the easiest way that I know to stay full and healthy for lunch, no matter what diet I am following. These are a fantastic source of protein and fiber, and are as satisfying as a meat-burger, without all the fat. Plus they make a lot (8-10) and freeze super well.

I make these all the time, and have them on hand to serve over a salad, on an english muffin or flat-bread, or just plain with a tomato and some mustard on top. This is very Advocare friendly. If you are not trying to eat super-duper healthy, but love veggie burgers, make this burger as the base for my Big Bean Mac– you won’t be sorry!


My “famous” Big Bean Mac is made with these Taco Burgers- so versatile and easy too!

I also have this recipe for Vegan Black Bean burgers, and for both recipes I use this technique which works great:

*I refrigerate the mixture for up to a half an hour.
*I use a 1/3 cup measure to form small, uniform patties.
*I let it cook on the bottom, until a crust forms, then I “flip & squish.” And then flip again.
*I make them on my griddle all at once, and then freeze to reheat in the microwave or on a skillet later.

So easy and so much healthier than store-bought veggie burgers! To make a traditional taco burger, you can garnish it with jack cheese, salsa, chili peppers, or whatever you’d enjoy on your tacos! The taco seasoning in these is what makes them special, and the simplicity of this makes it a repeat-recipe for sure, plus it is so great to have lunch on-hand from the freezer anytime!

Make Ahead & Freeze Black Bean Taco Burger

Make Ahead & Freeze Black Bean Taco Burgers

Make Ahead & Freeze Black Bean Taco Burgers


  • 1 15 oz. can black beans, undrained
  • 1/2 cup (or more) bread crumbs
  • 1 Tbsp. taco seasoning
  • 1 egg white


    To make the burgers
  1. Open and pour without draining, your black beans into a large bowl. Add one egg white, 1/2 cup whole wheat bread crumbs, 1 Tbsp. taco seasoning. Blend with immersion blender or a potato masher. Add more breadcrumbs if needed (up to 1/2 cup more), to get a consistency that will form a patty.
  2. Heat a sprayed grill or saute pan, over medium heat.
  3. Shape patties, using a 1/3 measuring cup or a large scoop onto the pan. Do not press down. Wait until it has cooked 3-4 minutes and is lightly browned. Then flip and squish lightly with the back of the spatula. Continue to cook 3-4 minutes and then flip back over again until done.
  4. Remove to cool and then enjoy or freeze up to 3 months in a ziplock bag.
  5. To reheat:
  6. microwave: 30 seconds, flip over and microwave another 1 minute until hot.
  7. skillet: cook over medium 3-4 minutes per side, until heated through.
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Check out these great recipes from the Sunday Supper bloggers:

Healthy Make Ahead Freezer Meals

Frozen Fruits and Veggies

Preparing Some Proteins

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Make Ahead & Freeze Black Bean Taco Burgers

This post is also linked up with Foodie Friday for their make-ahead theme this week!

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