Southwest Pinto Bean Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Full Circle Organic Pinto Beans, 1.5 cup Green Giant Extra Sweet Niblets - canned, 1.33 cup Reduced Fat Sour Cream, 2 tbsp Green Peppers (bell peppers), .5 cup, strips Dry Bread Crumbs 0.5 cup Hot Pepper Sauce, 2 tsp Salt, .125 tsp Pepper, black, .25 tsp Cumin - 1/4 tsp (more if you like)
I roasted the peppers in the oven and peeled of the skin. I used red peppers, but coudln't find that on the list.
Rinse pinto beans & drain. Drain corn. Place about 1/3 of each in food processor along with the roasted peppers and puree. Add sour cream, hot sauce & spices and pulse until blended.
Put the puree mixture in a bowl. Add the rest of the pinto beans and corn and mix to combine. Then add the breadcrumbs and stir until thoroughly mixed. Form patties and place on plate and refridgerate at least 15 minutes.
In a large frying pan, put a bit of canola oil and heat. Cook patties 4 minutes per side until browned.
Serve on a roll with lettuce and chipotle mayo.
Number of Servings: 5
Recipe submitted by SparkPeople user FIELDING15.
Rinse pinto beans & drain. Drain corn. Place about 1/3 of each in food processor along with the roasted peppers and puree. Add sour cream, hot sauce & spices and pulse until blended.
Put the puree mixture in a bowl. Add the rest of the pinto beans and corn and mix to combine. Then add the breadcrumbs and stir until thoroughly mixed. Form patties and place on plate and refridgerate at least 15 minutes.
In a large frying pan, put a bit of canola oil and heat. Cook patties 4 minutes per side until browned.
Serve on a roll with lettuce and chipotle mayo.
Number of Servings: 5
Recipe submitted by SparkPeople user FIELDING15.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 1.9 g
- Cholesterol: 3.2 mg
- Sodium: 558.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 7.1 g
- Protein: 8.8 g
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