Adapted from CookingLight.com
Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Main dish
SERVES: 4
PREP/COOK TIME: 30 minutes
TOTAL TIME: 60 minutes
INGREDIENTS
1 can (15-oz.) black beans, drained
1 cup dried bread crumbs (or stuffing mix)
3/4 teaspoon ground cumin (or spice of your choice)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 tablespoons vegetable oil
4 cheese slices
1/2 cup fresh refrigerated pico de gallo (or favorite topping), optional
4 lettuce leaves
DIRECTIONS
1. Wash hands. Place drained beans in a large bowl; mash with a fork. Stir
breadcrumbs, cumin, and the next 4 ingredients (through egg) into beans.
Refrigerate 30 minutes.
2. Divide and shape bean mixture into four (1-inch thick) patties. Heat oil in a large
skillet over medium-high heat. Add patties to pan; cook 4 minutes on each side or
until browned.
3. Top each patty with a cheese slice; cook 1 minute or until cheese melts. Serve
patties topped with pico de gallo (or favorite topping), and lettuce. May be served
with or without buns.
