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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This veggie-licious burger provides 12 grams of filling fiber, nearly half of your recommended daily intake. Cool beans! Ingredients:
1 can (15 ounce) low-sodium black beans, rinsed and drained |
3/4 cup corn, thawed if frozen |
1/2 red bell pepper, cut into 1/4-inch dice |
1/4 cup whole-wheat breadcrumbs |
1/4 cup chopped fresh cilantro |
3 large egg whites, lightly beaten |
1 tablespoon chopped chipotle chile in adobo |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 tablespoon plus 1 teaspoon olive oil, divided |
8 cups baby spinach |
pinch of nutmeg |
1/2 avocado, mashed |
1/3 cup reduced-fat sour cream |
1 teaspoon fresh lime juice |
4 whole-wheat hamburger buns, split |
Directions:
1. In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.
2. Per serving: 400 calories, 14 g fat, 4 g saturated fat, 58 g carbohydrate, 12 g fiber, 18 g protein Nutritional analysis provided by Self
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