- Skill Level: Beginner
- Serves: 4
- Start to Finish: under 1 hour
- Prep: 25 minutes
- Cook: 32 minutes
Amount per serving:
Total Calories: 385kcal (19%)
- 290mg (12%) Sodium
- 61g Carbs
- 17g Fiber
- 11g (17%) Fat
- 2g (9%) Saturated Fat
- 3g Sugars
- 15g Protein
- 105mg (10%) Calcium
- 4mg (22%) Iron
You can substitute a store-bought chunky salsa for the pico de gallo.
- For the Pico de Gallo:1 large beefsteak tomato, seeded and chopped (about 3/4 cup)
- For the Pico de Gallo:1/4 cup finely chopped red onion
- For the Pico de Gallo:1 to 2 jalapeños, seeded and finely chopped (about 1/4 cup)
- For the Pico de Gallo:1 tablespoon lime juice
- For the Pico de Gallo:1 teaspoon extra virgin olive oil
- For the Pico de Gallo:2 tablespoons chopped fresh cilantro
- For the Pico de Gallo:Kosher salt and freshly ground black pepper to taste
- For the Burgers:1 15.5-ounce can low-sodium black beans
- For the Burgers:Cooking spray
- For the Burgers:3 cloves garlic, minced
- For the Burgers:1/4 cup panko (Japanese bread crumbs), preferably whole-wheat
- For the Burgers:1/2 teaspoon ground cumin
- For the Burgers:1/2 teaspoon dried oregano
- For the Burgers:1/4 teaspoon kosher salt
- For the Burgers:Freshly ground black pepper to taste
- For the Burgers:8 small (6-inch) corn tortillas
- For the Burgers:1 large California avocado, peeled and sliced
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.
To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to medium-low. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.
In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.
Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve.