Southwestern Black Bean Burgers

  • Currently 4/5
2 teaspoons olive oil
1 cup chopped onions
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
dash of ground black pepper
1 cup finely chopped mushrooms
1 cup grated carrots
1 fresh chile, minced or 1/4 teaspoon cayenne
1/4 cup orange juice
1 cup ground corn tortilla chips
2 15-ounce cans black beans, rinsed and drained
1 large egg, lightly beaten
1. Warm the oil in a skillet on medium-high heat.  Add the onions and cook for 5  minutes, stirring often.  Stir in the cumin, coriander, salt, and pepper and cook until the onions soften, a couple of minutes.  Add the mushrooms, carrots, chiles, and orange juice, lower the heat to medium, cover, and cook, stirring occasionally, until tender, about 8 minutes.
2. While the vegetables cook, combine the ground tortilla chips, beans, and egg in a large bowl and mash well with a potato masher, or pulse in a food processor and then transfer to a bowl.  When the vegetables are tender, drain, and stir into the bean mixture.
3. Form the burger mixture into six patties (a heaping 1/2 cup per burger) and place on a lightly oiled baking sheet.  Bake in a preheated 375 oven for 25 minutes, until firm and lighted crusted.
Note: Whirl tortilla chips in a food processor until they reach the consistency of coarse meal.

Calories: 252
Protein: 13g
Carbohydrate: 41g
Dietary Fiber: 13g
Total Fat: 5g

Michele Block

Member since Dec 2009

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