Spicy Mexican Bean Burger
Yield
8 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
red kidney beans
canned, drained, rinsed |
|
| ½ | small |
onions
coarsely chopped |
|
| ½ | each |
green bell peppers
coarsely chopped |
|
| 1 | each |
carrots
steamed, mashed |
|
| ⅛ | cup |
picante sauce
|
* |
| 1 | cup |
bread crumbs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
black pepper
to taste |
|
| 1 | dash |
chili powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
red kidney beans
canned, drained, rinsed |
|
| 0.5 | small |
onions
coarsely chopped |
|
| 0.5 | each |
green bell peppers
coarsely chopped |
|
| 1 | each |
carrots
steamed, mashed |
|
| 3E+1 | ml |
picante sauce
|
* |
| 237 | ml |
bread crumbs
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
black pepper
to taste |
|
| 1 | dash |
chili powder
|
*
|
Directions
Mix all ingredients together.
Add more flour to create a firmer mixture, or more salsa if mixture is too stiff.
Form into balls and smash into patties.
Bake at 450℉ (230℃) for 15 to 20 minutes, until firm, brown and done.
Serve on whole wheat bun with lettuce, tomato and salsa.
Accompany with tortilla chi and a large glass of iced tea.
