Tex-Mex Black Bean Burgers
Nutrition Score per serving
|1||c||instant brown rice|
|2 15-ounce cans black beans, rinsed and drained|
|1 4-ounce can chopped green chilies|
|1||chipotle pepper in adobo sauce with 1 teaspoon sauce from can|
|4||oz||shredded pepper Jack cheese|
|6||4-inch whole-wheat pita pockets|
|8||T||prepared salsa (mild, medium or hot)|
In a medium saucepan, bring 11/4cups water to a boil. Add rice and bring to a simmer. Reduce heat to low, cover and cook for 10 minutes. Remove from heat; let stand 5 minutes.
Transfer to a food processor. Add next 4 ingredients and process until smooth (you may leave some beans whole, if desired, to add texture). Shape mixture into 6 patties, each about 2 inches thick.
Coat a grill pan or large griddle with cooking spray and set pan over medium heat. When pan is hot, add burgers and cook 5 minutes per side, until golden brown on both sides.
Top burgers with cheese, cover pan with a lid or foil and cook 1 minute, until cheese melts.
Place burgers inside pita pockets and top each burger with 11/2 tablespoons salsa.