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Canned beans simplify the preparation of this Southwestern-style recipe.

Steven Petusevsky
Recipe by Cooking Light January 1996


Recipe Summary

5 servings (serving size: 2 patties and 2 tablespoons salsa)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.

  • Place 1 cup bean mixture in a food processor, and process until smooth. Add puréed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions, shaping each into a 3-inch patty.

  • Wipe skillet clean with paper towels. Coat skillet with cooking spray, and place over medium-high heat until hot. Add 5 patties, and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes. Repeat procedure with remaining patties. Serve with salsa.

Nutrition Facts

311 calories; calories from fat 21%; fat 7.2g; saturated fat 1.9g; mono fat 3.3g; poly fat 1g; protein 12.5g; carbohydrates 50.3g; fiber 8.6g; cholesterol 4mg; iron 5.1mg; sodium 525mg; calcium 173mg.