southwestern pinto bean burgers

Ingredients

Burgers:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained and rinsed
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves
avocado, sliced
tomato, sliced
red onion, sliced

Directions

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

*Adapted from Cooking Light

cuban rice and beans

Ingredients

3/4 cup brown rice, dry
1 (15 oz can) black beans
1 medium yellow onion, diced
4 cloves of garlic, minced
1 red bell pepper, seeded and diced
1 jalepeno pepper, seeded and diced
1 tsp chili powder
2 tbsp tomato paste
1 tbsp red wine vinegar
4 cup low sodium chicken stock
1 tbsp extra virgin olive oil

Instructions

1. Saute garlic, pepper, onion and jalepeno in olive oil on medium heat until soft, 4-6 minutes
2. Add tomato paste, vinegar, and chili powder and cook an additional 3 minutes
3. Add rice, beans and vegetable stock and cover
4. Bring mixture to a boil and then reduce heat to medium low
5. Keep covered and simmer for 20. Uncover and simmer for an additional 20-30 minutes, or until rice and beans are cooked through and stock is absorbed.

*Adapted from GenerationYFoodie.com

corn salad

Here's a delicious recipe from my Aunt!
Makes a perfect side for a BBQ or Mexican dinner...

Ingredients

6 ears of corn

2 tbsp. olive oil

salt and freshly ground pepper

1 cup roasted red peppers, finely chopped.

1 large jalapeno, seeded and minced

2 tbsp. basil, chopped

1 tbsp. mint, chopped

1 tbsp. fresh lime juice

Instructions

1. Brush corn with oil and season with salt and pepper.

2. Wrap in foil and roast until tender, about 1 hour in 350 degree F oven.

3. Cut kernels from cobs into a bowl. Add the roasted red peppers, jalapeno, basil, mint, and lime juice. Season with salt and pepper.