Spicy Southwestern Vegetarian Burger

Yields: 5 | Serving size: 1 burger | Calories: 422 | Total Fat: 10 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 333 mg | Carbohydrates: 65 g | Dietary fiber: 16 g | Sugars: 5 g | Protein: 19 g | SmartPoints: 12

Ingredients

• 2 tablespoons olive oil
• ½ cup diced red onions
• 1 clove garlic, minced
• 1 (16 ounce) can kidney beans, drained and rinsed, drained again
• 1 (4 ounce) can diced green chili peppers, hot or mild, drained well (blot with a paper towel to remove excess liquid)
• ½ cup whole kernel corn, fresh or frozen
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon cayenne pepper
• 1 cup whole wheat Panko bread crumbs, optional whole wheat bread crumbs
• ¼ cup shredded cheddar cheese, reduced fat
• 5 whole grain buns or rolls

Directions

In a large skillet add 1 tablespoon oil, turn to medium-low heat and sauté onions until tender, about 4 minutes. Add garlic and saute one additional minute. Add kidney beans, green chili peppers and corn, continue to sauté until beans soften up, about 3 minutes. Add oregano, chili powder, cumin and cayenne pepper, stir to combine.

Combine in a large mixing bowl bean mixture, cheese and bread crumbs.

Mash all ingredients with a potato masher or fork until beans are well mashed. Allow to cool for 10 minutes.

Make 5 burger shaped patties. Note: Patties can be cooked right away or covered and refrigerated for up to 24 hours.

Add remaining tablespoon oil to a non-stick large skillet, turn to medium heat and cook until patties are browned on both sides and heated through, approximately 12 minutes total.

Serve patties on your favorite bun or roll. Try your favorite condiments...we added the following:Avocado Dip (Spread), romaine lettuce, tomato, salsa, 2% cheddar cheese slice and barbecue sauce, with no sugar added.

For more yummy vegetarian recipes, check out The New Quinoa eBook ~ A Healthy Alternative to Traditional Recipes

This was really yummy & quite easy.