Black bean burgers with Bell pepper- avocado sauce

By apey

spicy burgers serve tucked into wheat tortillas, slathered with sauce and topped with shredded romaine

Ingredients

• Burgers
• 1/2 cup unsalted pumpkin seeds
• 3 tpsn olive oil, plus more for sauteing
• 1 cup diced onion
• salt
• 2 garlic cloves, minced
• 1 chipolte chile in adobo sauce minced
• 1 tspn ground cumin
• 1/2 tspn dried oregano
• one 15 oz can black turtle beans, rinsed and drained or 1 1/2 cups cooked beans
• 2/3 cup water or bean cooking liquid
• 3/4 cup bread crumbs, preferably fresh
• Bell pepper, Avocado sauce
• 1 tbspn olive oil
• 1 green bell pepper, seeded and cut into 1 inch cubes
• 1/4 cup thinly sliced scallions, with and green parts
• salt
• 1/4 cup water
• 2 tpsn lime juice
• 1 jalapeno pepper, stemmed and seeded
• 1/2 ripe avocado
• 1 cup fresh cilantro
• 4 large tortillas, preferably sprouted wheat
• shredded romaine lettuce

Details

Servings 4

Preparation

Step 1

Dry toast the pumpkin seeds until they colour and start to pop, 3 mins. Finely grid the pumpkin seeds in a blender or food processor and set aside.
warm oil and add onions and salt and saute until soft. Add the garlic, chile,cumin and oregano and saute 1 min. Add one third of the beans and 1/3 cup of the water and mash beans with fork. When the liquid is absorbed continue with another 1/3 of beans and remainder of water. continue mashing until beans are broken up andmixture is chunky. Stir in the remainder of the beans and mash lightly. cook stiring constantly until the liquid is absorbed and the beans are very thick and mostly dry. A spoon run across the beans should leave track marks.
Transfer the beans to a medium bowl and let them cool for about 15 mins. Then stir in the ground pumpkin seeds and 1/4 cup of the bread crumbs. Taste and add a pinch of salt if necessary. Spread the remaining 1/2 cup bread crumbs on a plate. Using a spoon, drop one fourth of the bean mixture onto the bread crumbs. sprinkle the top of the beans with with crumbs to make the burger easy to handle and form it into 4 to 5 inch patty. refrigerate the burgers for 30 mins to firm up.

Make the sauce;
Warm olive oil in a medium skillet over med heat. Add green peppers and saute until softened, 7 mins. Add the scallons and suate for 1 min. Transfer the mixture to a blender and add 3/4 tspn salt. the water , the lime juice, jalepeno, avocado and cilantro. Blend until smooth. Taste and add more salt if necessary.
Warm olive oil and coat bottom of pan heat get hot and add pattys saute until golden
warm the tortillas spread with bell peepper avocado sauce and top with lettuce. fold the tortillas over the burgers and serve.