Sauté first 4 ingredients in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Remove from heat; cool slightly.
Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.
Shape black bean mixture into 8 (1/2-inch-thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.
Cook 4 patties in 2 teaspoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 teaspoons oil. Serve with Chipotle Cream.
These were really tasty. I served them over salad and my family loved them. My son ate any leftovers he could scrape off. The chipotle cream is very good too. My men didn't eat the cream; they don't appreciate the heat like I do. I will definitely make this again.
We LOVE this recipe - particularly if you are southwestern cuisine fans and have vegetarians amongst you. I've served them on a bed of romaine chiffonade or baby greens, top with some avocado slices - delish! Can also serve as a burger. I make double and freeze a batch for another quick meal.
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