Pinto Bean Veggie Burgers with Avocado Spread
Delicious and nutritious veggie burgers made with pinto beans, topped with a creamy avocado spread
Ingredients
| 1 | (15 ounce) can pinto beans, rinsed and drained |
|---|---|
| 1⁄2 | cup shredded |
| 1⁄4 | cup finely crushed |
| 2 | tablespoons finely chopped |
| 1 | tablespoon finely chopped |
| 1⁄8 | teaspoon |
| 1 | |
| 1 1⁄2 | teaspoons |
| 1⁄4 | cup mashed and peeled (about 1/2 of an avocado) |
| 2 | tablespoons finely chopped |
| 1 | tablespoon finely chopped |
| 2 | tablespoons |
| 1 | teaspoon |
| 1⁄8 | teaspoon |
Instructions
Patty Preparation | |
|---|---|
| 1. | In a medium bowl, place pinto beans and partially mash them with a fork. |
| 2. | Add shredded monterey jack cheese, crushed baked corn tortilla chips, green onions, cilantro, ground cumin, and egg white; mix until well combined. |
| 3. | Shape the bean mixture into 4 oval patties that are 1/2-inch thick. |
| 4. | Heat canola oil in a large nonstick skillet over medium-high heat. Cook the patties for 3 minutes on each side or until they are browned and thoroughly heated. |
| 5. | To prepare the spread, combine mashed avocado, tomatoes, red onion, nonfat sour cream, lime juice, and salt; mix well. |
| 6. | To serve, place a patty in each pita half. Spread about 2 tablespoons of the avocado spread over each patty in the pita half and top with onions and greens. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 266.6 kcal |
| Protein | 14.9 g |
| Fat | 8.8 g |
| Carbohydrates | 33.5 g |
| Fiber | 10.5 g |
| Sugar | 1.5 g |
Published on Jul 23, 2024 by Luminița