• Paula Morais

Pinto Bean Burgers With Mango Salsa


These were great and the whole family enjoyed them! This recipe made six 4 oz “burgers” Black Bean Burgers With Mango Salsa:

2 (15-ounce) cans pinto beans, rinsed and drained 3/4 cup finely chopped fresh cilantro, divided 3/4 cup chopped red peppers 3/4 cup (3 ounces) shredded Monterey Jack cheese ( or any shredded cheese) 1/4 cup panko (Japanese breadcrumbs) 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 medium jalapeño pepper, finely chopped 2 large egg whites Cooking spray 1 1/4 cups chopped peeled mango (about 1 medium) 3 tablespoons chopped shallots 1 1/2 tablespoons fresh lime juice 1 avocado, peeled and chopped 1 garlic clove, minced 6 (2-ounce) whole-wheat hamburger buns, lightly toasted 6 green leaf lettuce leaves Preparation

1. Preheat oven to 350°. 2. Place pinto beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next  ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once. 3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

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