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Tuesday, May 28, 2013

Black Bean Chipotle Burgers

Black Bean Chipotle Burgers

I have wanted to find veggie burger recipes to try, this sounds like a good one

1  15 ounce can black beans, rinsed and drained
1/2 cup  frozen whole kernel corn, thawed
1  cup  corn chips, finely crushed (about 1/2 cup crushed)
1/2 cup  cooked brown rice
1/4 cup  finely chopped red onion
1/4 cup  bottled chunky salsa
1/2 - 1  teaspoon  finely chopped canned chipotle peppers in adobo sauce
1/2 teaspoon  ground cumin
1   clove garlic, minced
1  tablespoon  olive oil
  Finely shredded green cabbage
4   tostada shells, heated according to package directions
  Bottled chunky salsa
  Dairy sour cream
  Fresh cilantro leaves
  Crumbled queso fresco cheese
  Avocado slices


1. In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed. Add remaining

beans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic.

2. Shape mixture into four 3-1/2-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill for

at least 1 hour before cooking.

3. Brush both sides of patties with olive oil. Cook in a 12-inch skillet or on a griddle over medium heat for 10

minutes or until heated through, turning once. (To broil, preheat broiler. Place patties on the unheated rack of a

broiler pan. Broil 4 inches from the heat for 10 minutes or until heated through, turning once.

4. Place some shredded cabbage on each tostada shell. Place the burgers over the cabbage and top with additional

salsa, sour cream, cilantro, cheese, and avocado.

Nutrition Facts (Black Bean Chipotle Burgers) Servings Per Recipe 4,
 cal. (kcal) 362,
 Fat, total (g) 17,
 chol. (mg) 6,
 sat. fat (g) 3,
 carb. (g) 46,
 Monosaturated fat (g) 6,
 Polyunsaturated fat (g) 3,
 Trans fatty acid (g) 1,
 fiber (g) 9,
 sugar (g) 3,
 pro. (g) 14,
 vit. A (IU) 340,
 vit. C (mg) 11,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 36,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 600,
 Potassium (mg) 529,
 calcium (mg) 232,
 iron (mg) 3,
 Vegetables () 1,
 Starch () 3,
 Lean Meat () 1,
 Fat () 3,
 Percent Daily Values are based on a 2,000 calorie diet

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