Ingredients

• 2  15-ounce cans black beans, rinsed and drained
• 1  14-ounce can whole kernel corn, drained
• 2  cups corn chips, finely crushed (about 1 cup crushed)
• 1  cup cooked brown rice
• 1/2  cup finely chopped red onion
• 1/2  cup bottled chunky salsa
• 2  to 3 teaspoons finely chopped canned chipotle peppers in adobo sauce
• 1  teaspoon ground cumin
• 2  cloves garlic, minced
• 2  tablespoons olive oil
• 8  tostada shells, heated according to package directions
•   Bottled chunky salsa
•   Thinly sliced radishes
•   Finely shredded green cabbage
•   Fresh cilantro leaves
•   Crumbled queso fresco cheese
•   Avocado slices

Directions

1. In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.

2. Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.

3. Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.)

4. Serve burgers on tostada shells. Top with additional salsa, the radishes, cabbage, cilantro, cheese, and avocado. Makes 8 servings.

Tip: Patties can be prepared as above through step 2 and frozen for 3 to 4 hours until firm. Place patties in an airtight freezer container and freeze up to 1 month. To serve, brush frozen patties with oil and grill as above for 8 to 10 minutes or until browned, turning once.