- Details
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Parent Category: Recipes
Southwest Bean Burgers With Lime Cream
Ingredients
Serves: Prep: 25min|Cook: 18min |Total: 43min
NOTE: Ingredients for a changed serving size are based on a
calculation and are not reviewed by the author or tested. Please also
consider scaling up or down cooking containers as needed.
* BURGERS:
* 2 dried chipotle peppers (wear plastic gloves when handling)
* 1 cup chopped red onions
* 1/2 cup chopped carrots
* 1 cup chopped mushrooms
* 1 cup frozen corn kernels, thawed
* 1/4 cup chopped fresh italian parsley
* 1 teaspoon ground cumin
* 1/4 teaspoon cider vinegar
* 1 can (19 ounces) black beans, rinsed and drained
* 1/4 cup blue or yellow cornmeal
* 1/3 cup unseasoned dry bread crumbs
* LIME CREAM:
* 1/3 cup nonfat sour cream
* 1 tablespoon lime juice
* 1/4 teaspoon chili powder
* dash of hot-pepper sauce
Directions
1.To make the burgers: Place the peppers in a small bowl and cover
with boiling water. Let soak for 10 minutes, or until softened.
Drain, pat dry, and remove and discard the stems and seeds. Chop the
flesh.
2.Coat a large no-stick skillet with no-stick spray. Add the onions
and carrots. Cook over medium heat for 2 to 3 minutes, or until
softened. Stir in the peppers, mushrooms, corn, parsley, cumin, and
vinegar. Cook for 5 minutes, or until the vegetables are tender.
Remove from the heat.
3.Place the beans in a large bowl. Use the back of a wooden spoon to
mash about half of the beans. Stir in the cornmeal and the vegetable
mixture until well-combined. Form into four 1"-thick patties. Roll in
the bread crumbs to coat.
4. Wipe out the skillet and coat with no-stick spray. Place over
medium heat until hot. Add the burgers and cook for 5 minutes per
side, or until browned and hot throughout.
5.To make the lime cream: In a cup, combine the sour cream, lime
juice, chili powder, and hot-pepper sauce. Serve with the burgers.
Nutritional Facts per serving
CALORIES 260.2 CAL
FAT 2.2 G
SATURATED FAT 0.4 G
CHOLESTEROL 1.9 MG
SODIUM 586.8 MG
CARBOHYDRATES 53.2 G
TOTAL SUGARS 8.1 G
DIETARY FIBER 11.1 G
PROTEIN 12.8 G
