- 6
Ingredients
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tbsp minced seeded jalapeno pepper
- 2 tbsp fresh lime juice
- 2 (16 ounces each) cans pinto beans, drained
- 4 tsp olive oil
- 2/3 cup minced fresh onion
- 4 garlic cloves, minced
- 2 tbsp ground coriander
- 4 tsp all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pepper
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
- 6 (1 1/2 ounces each) hamburger buns
Preparation
Step 1
Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add coriander, flour, cumin, salt and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4-inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on a wax paper square.
Preheat broiler.
Invert patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with 1/4 cup salsa and top half of bun.