Black Bean-Corn Burger
- 1 can (15 ounce) low-sodium black beans, rinsed and drained
- 3/4 cup corn, thawed if frozen
- 1/2 red bell pepper, cut into 1/4-inch dice
- 1/4 cup whole-wheat breadcrumbs
- 1/4 cup chopped fresh cilantro
- 3 large egg whites, lightly beaten
- 1 tablespoon chopped chipotle chile in adobo
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 8 cups baby spinach
- Pinch of nutmeg
- 1/2 avocado, mashed
- 1/3 cup reduced-fat sour cream
- 1 teaspoon fresh lime juice
- 4 whole-wheat hamburger buns, split
- This recipe is vegetarian
- Produce
- Avocado (1/2)
- Baby spinach (8 cups)
- Black beans, low-sodium (1 can)
- Cilantro, fresh (1/4 cup)
- Corn (3/4 cup)
- Cumin, ground (1/2 teaspoon)
- Oregano, dried (1/2 teaspoon)
- Red bell pepper (1/2)
- Canned Goods
- Chipotle chile in adobo (1 tablespoon)
- Cooking & Baking
- Nutmeg (1 Pinch)
- Olive oil (1 1/3 tablespoon)
- Bread & Baked Goods
- Breadcrumbs, whole-wheat (1/4 cup)
- Hamburger buns, whole-wheat (4)
- Drinks
- Lime juice, fresh (1 teaspoon)
- Dairy
- Sour cream, reduced-fat (1/3 cup)
- Refrigerated
- Egg whites, large (3)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published August 23, 2011 (1 year ago).
62 people saved this recipe.
