• 11 Ratings
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

362 calories; 17 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 6 mg cholesterol; 600 mg sodium. 529 mg potassium; 46 g carbohydrates; 9 g fiber; 3 g sugar; 14 g protein; 1 g trans fatty acid; 340 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 232 mg calcium; 3 mg iron;

Reviews

11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0