Tex-Mex Black Bean Burgers
South of the border vegetarian burgers.
Nutrition Score per serving
(1 burger
11/2tablespoons salsa): 345 calories
20% fat (7.7 g; 4.2 g saturated)
60% carbs (52 g)
20% protein (17 g)
12 g fiber
199 mg calcium
3.2 mg iron
475 mg sodium.
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 mins
Ingredients
| 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 | |
| 1 | t | chili powder |
| Cooking spray | ||
| 4 | oz | shredded pepper Jack cheese |
| 6 | 4-inch whole-wheat pita pockets | |
| 8 | T | prepared salsa (mild, medium or hot) |
Instructions
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.
