Southwestern Bean Patties Recipe

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Southwestern Bean Patties Recipe
Southwestern Bean Patties Recipe photo by Taste of Home
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Southwestern Bean Patties Recipe

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“I first made this recipe for a crowd of 11 people,“ recalls Debby Chiorino in Pt. Hueneme, CA. “And everyone—from little kids to teens and adults—loved the Southwest flavor…and the guacamole topping. A real hit!“
Featured In: Veggie Burger Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1/4 cup finely chopped sweet red pepper
  • 5 teaspoons canola oil, divided
  • 1 garlic clove, minced
  • 1 can (16 ounces) fat-free refried beans
  • 3/4 cup dry bread crumbs
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/3 cup cornmeal
  • 6 hamburger buns, split
  • 1/2 cup guacamole
  • 1/2 cup salsa

Directions

In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal.
In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned.
Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa. Yield: 6 servings.
Originally published as Southwestern Bean Patties in Light & Tasty June/July 2006, p38

Nutritional Facts

1 each: 312 calories, 9g fat (1g saturated fat), 0 cholesterol, 801mg sodium, 46g carbohydrate (4g sugars, 8g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

  • 1 small onion, chopped
  • 1/4 cup finely chopped sweet red pepper
  • 5 teaspoons canola oil, divided
  • 1 garlic clove, minced
  • 1 can (16 ounces) fat-free refried beans
  • 3/4 cup dry bread crumbs
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/3 cup cornmeal
  • 6 hamburger buns, split
  • 1/2 cup guacamole
  • 1/2 cup salsa
  1. In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer.
  2. In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal.
  3. In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned.
  4. Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa. Yield: 6 servings.
Originally published as Southwestern Bean Patties in Light & Tasty June/July 2006, p38

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