SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black Bean Chipotle Burgers

Makes: 4 servings
Prep 35 mins Chill 1 hr Cook 10 mins
Black Bean Chipotle Burgers
Ingredients
  • 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
Directions

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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe