Tex-Mex Veggie Burgers

By dette

Enhance veggie burgers with a quick-to-fix corn salsa - ready in 25 minutes! Perfect for a Mexican dinner! From eatbetteramerica.

Ingredients

• 1/2 cup frozen whole kernel corn
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon cider vinegar
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 2 frozen soy-protein vegetable burgers
• 2 whole wheat pita breads (6 inch), cut in half to form pockets
• 2 tablespoons reduced-fat sour cream

Details

Servings 2
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

1. Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low; cook about 5 minutes or until vegetables are crisp-tender.
2. Place burgers on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until thoroughly heated.
3. Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream


Nutritional Information

1 Serving: Calories 340 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 700mg; Total Carbohydrate 50g (Dietary Fiber 9g, Sugars 8g); Protein 18g Percent Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 15%; Iron 20% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.