Wednesday, April 18, 2012

On the menu: Not your average burger

Forget the drive-thru and those full fat burgers. This hearty, meatless meal with a Tex-Mex twist is high in fiber, packed with protein and low in fat. Eat alone or place on top of a whole wheat bun and some avocado. Delish. And ready in less than 25 minutes. Yep, you better "Pin" this.

Recipe calls for jalapenos but in fear of it being too spicy for the kids, I didn't add them. Surprisingly it still had tons of flavor. You can even swap out the corn meal with rolled oats.

~Black Bean Patties with Salsa~
Courtesy of Better Homes & Garden

Yields: 8 patties
Start to finish: 25 minutes

1 1/2 cupsprepared salsa
1 jalapeno pepper (optional)
2 - 15 ounce canblack beans, rinsed and drained
1 - 8 ounce corn muffin mix (or rolled oats)
2 1/2 teaspoons chili powder
2 tablespoons olive oil
1/2 cup low fat sour cream
1/2 teaspoon chili powder

1) In colander, drain 1/2 cup of the salsa.
2) Seed and finely chop half of the jalapeno; thinly slice remaining half.
3) In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.
4) In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
5) In bowl combine sour cream and 1/2 teaspoon chili powder.
6) Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream.

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