Southwest Veggie Burgers

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Prep Time

15mins

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Time to Table

30mins

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Serves

12

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Ingredients

  • 15 ounce can low-sodium black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 chipotle pepper
  • 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Daisy Cottage Cheese
  • 1/2 cup chopped sweet onion
  • 1 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 cup cooked brown rice
  • 1/2 cup whole wheat bread crumbs
  • 1 tablespoon canola oil

Ingredients

  • 15 ounce can low-sodium black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 chipotle pepper
  • 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Daisy Cottage Cheese
  • 1/2 cup chopped sweet onion
  • 1 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 cup cooked brown rice
  • 1/2 cup whole wheat bread crumbs
  • 1 tablespoon canola oil

Directions

  1. Place the black beans, corn, chipotle pepper, adobo sauce, cilantro, cottage cheese, onion, cumin and black pepper in food processor. Pulse several times until the ingredients are mixed, but not pureed. Place the bean mixture in a bowl and stir in the cooked brown rice and breadcrumbs. Form the mixture into 3-inch patties.
  2. Heat the canola oil in a large non-stick skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes per side, or until golden brown and crisp.
  3. Serve plain, on a whole grain bun or on a tostada with the toppings of your choice.
  • Calories:92
  • Calories:93
  • Cholesterol:1
  • Dietary Fiber:3
  • Protein:4
  • Sodium:50
  • Sodium:51
  • Sugars:2
  • Total Carbohydrate:15
  • Total Fat:2

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