If you're in a hurry, serve this low-fat Tex-Mex treat with prepared salsa instead of lime cream.
Write a review
Amount Per Serving
Calories from Fat 204
% Daily Value *
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Total Carbohydrates 211g
Dietary Fiber 48g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 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
- 1/3 cup nonfat sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- dash of hot-pepper sauce
- 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.
Easy Dinner Recipes http://easydinnerrecipes101.com/