These black bean patties with lime drench are one of my favorite go-to plant-based meals.

They’re hearty, smoky, slightly sweet from the roasted veggies, and that tangy lime glaze brings everything together.

Whether you’re serving them up in buns or on a salad, these patties deliver big flavor with clean ingredients

Why You’ll Love This Recipe

The roasted veggies add rich depth and a hint of sweetness.

The patties are protein-packed and completely plant-based.

That lime drench? Bright, citrusy, and irresistible.

Perfect for meal prep and freezer-friendly too!

What You’ll Need (Ingredient Highlights)

Black Beans: Savory, creamy, and full of plant-based protein.

Sweet Potato: Adds natural sweetness and a soft texture.

Rolled Oats: Binds everything together and adds fiber.

Aromatics: Onion, bell pepper, and garlic for bold flavor.

Spices: Smoked paprika, coriander, fennel seeds, cumin—deeply savory and warming.

Bouillon + Tamari: Boosts umami without overpowering.

Lime Drench: A mix of avocado oil, lime juice, and agave—sweet and zingy.

Pro Tips Before You Start

Drain the black beans really well—too much liquid can make the patties mushy.

Let the mixture cool slightly before pulsing in the food processor.

Don’t over-process. You want some texture left for the best bite.

Rest the patties for 10 minutes after baking so they firm up.

How to Make Black Bean Patties with Lime Drench

Step 1: Prep the Oven and Pans

Preheat oven to 425°F.

Line two baking trays with parchment paper.

Step 2: Roast the Beans and Veggies

Spread drained black beans on one tray in a single layer.

On the second tray, add sweet potatoes to one side and the diced onions, bell pepper, and garlic to the other.

Drizzle with oil and a pinch of salt. Toss and spread evenly.

Bake both trays—black beans for 15 minutes, veggies for 15–20 minutes or until the sweet potato is fork-tender.

Cool for 10 minutes.

Step 3: Blend the Mixture

Add roasted beans and veggies to a food processor with oats, paprika, coriander, fennel seeds, bouillon, cumin, and tamari.

Pulse until combined and cohesive but still a bit chunky.

Step 4: Form and Bake Patties

Scoop about mixture and shape into patties (about 1/2 inch thick).

Place on lined baking tray, spray with oil, and bake for 15 minutes.

Step 5: Add the Lime Drench

In a bowl, whisk avocado oil, lime juice, agave, and a pinch of salt.

Brush the patties with the drench, flip, and brush the other side.

Return to oven for 5–10 more minutes until golden.

Step 6: Rest and Serve

Let the patties rest for 10 minutes.

Brush with more lime drench if desired before serving.

What to Serve It With

Brioche or whole-grain buns with slaw

A big green salad or grain bowl

Roasted potatoes or sweet potato fries

Avocado slices and pickled onions

Variations / Substitutions

Swap Beans: Use kidney or cannellini beans if needed.

Make It Spicier: Add cayenne or chipotle powder.

Gluten-Free: Ensure your oats and bouillon are gluten-free.

Add Greens: Mix in some finely chopped kale or spinach.

Storage & Leftovers

Store cooled patties in the fridge for up to 4 days.

Freeze on a sheet, then transfer to a freezer-safe bag (up to 2 months).

Reheat in a skillet or oven to bring back texture.

FAQs

Can I use canned sweet potatoes instead of fresh?
Yes, but roast them a bit to reduce moisture and enhance flavor.

Do these hold together well for grilling?
They’re best baked, but you can grill them if they’re well-chilled first.

What can I use instead of a food processor?
Mash beans with a fork and finely dice veggies, then mix everything by hand.

Can I double the batch?
Absolutely. Freeze extras for later!

Is the lime drench optional?
Technically yes, but it adds so much brightness—don’t skip it!

Can I pan-fry instead of baking?
Yes, use a nonstick skillet with light oil over medium heat.

Are these patties spicy?
Not at all—they’re smoky and savory. Adjust spice level as you like.

Final Thoughts

These black bean patties are a perfect example of how plant-based meals can be deeply satisfying and full of bold flavor.

From the roasted veggies to the zippy lime glaze, every bite is layered with goodness.

Make a big batch and you’ll always have something delicious (and nutritious) ready to go. Your future self will thank you!

The Boat Shed Kitchen

Black Bean Patties

These crispy black bean patties are hearty, smoky, and full of flavor thanks to roasted vegetables and warming spices. Brushed with a tangy-sweet lime drench, they’re the perfect plant-based main dish or burger alternative.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Rest Time 10 minutes mins

Total Time 1 hour hr

Servings: 6 patties

Calories: 180

Ingredients Method Notes

Ingredients

  

Black Bean Patties

• 2 15 oz cans black beans, drained and rinsed
• 1 medium sweet potato 350g, cut into 1/2-inch cubes
• 3/4 cup old-fashioned rolled oats
• 1 medium yellow onion diced
• 1/2 medium red bell pepper diced
• 3.5 cloves garlic minced
• 2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp fennel seeds
• 1/3 tsp ground cumin
• 1/2 vegan “beef” bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Base
• 1 tbsp tamari
• Kosher salt as needed
• Oil spray

Lime Drench

• 2 tbsp avocado oil
• Juice of 1 small lime
• 1 –2 tbsp agave syrup

Method

 

1. Preheat oven to 425°F and line two baking trays with parchment.
2. Spread drained beans on one tray.
3. On the second tray, add sweet potato on one side, onion, pepper, and garlic on the other.
4. Drizzle with oil and salt.
5. Roast beans for 15 min; roast veggies 15–20 min or until potato is fork-tender. Cool 10 min.
6. In a food processor, combine roasted items with oats, spices, bouillon, and tamari.
7. See full steps with tips & photos → https://theboatshedcafe.com/black-bean-patties/

Notes

• These patties are great in burgers, bowls, or on top of salads.
• You can freeze them before or after baking for easy meal prep.
• If you don’t have agave, swap with maple syrup or honey.