Tex-Mex -- Bean Burgers & Dip

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Tex-Mex Bean Burgers with Tomato Salsa

Tex-Mex Black Bean Dip

 

 

* Exported from MasterCook *

 

Tex-Mex Bean Burgers with Tomato Salsa

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : May '97 Sandwiches

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped tomato

1/2 cup chopped red onion

1/4 cup minced fresh cilantro

2 tablespoons minced seeded jalapeño pepper

2 tablespoons fresh lime juice

2 (16-ounce) cans pinto beans -- drained

4 teaspoons olive oil

2/3 cup minced fresh onion

4 garlic cloves -- minced

2 tablespoons ground coriander

4 teaspoons all-purpose flour

4 teaspoons ground cumin

1/4 teaspoon salt

1/2 teaspoon pepper

Cooking spray

3/4 cup (3 ounces) shredded reduced-fat Monterey

Jack cheese

6 (1 1/2-ounce) hamburger buns

 

Combine first 5 ingredients in a bowl. Stir well; set aside.

Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil

in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté

3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1

minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6

(4-inch) squares of wax paper. Divide bean mixture into 6 equal portions,

shaping into 3 1/2-inch patties on a wax paper square.

Preheat broiler.

Invert patties onto a baking sheet coated with cooking spray; remove wax paper

squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with

cheese. Broil an additional minute or until cheese melts. Place patties on

bottom halves of buns; top each with 1/4 cup salsa and top half of bun.

 

Cuisine:

" Tex-Mex "

Source:

" Cooking Light, May 1997, p.144 "

Copyright:

" © Cooking Light "

 

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Per serving: 341 Calories (kcal); 8g Total Fat; (20% calories from fat); 16g

Protein; 52g Carbohydrate; 5mg Cholesterol; 1039mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 2679 0 20102 0 4510 0 0 0 0 0 0 0 0 0 26424 713

 

 

* Exported from MasterCook *

 

Tex-Mex Black Bean Dip

 

Recipe By :

Serving Size : 13 Preparation Time :0:00

Categories : April '97 Dips

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (15-ounce) can black beans -- drained

1 teaspoon vegetable oil

1/2 cup chopped onion

2 garlic cloves -- minced

1/2 cup diced tomato

1/3 cup mild picante sauce

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup (1 ounce) shredded reduced-fat Monterey

Jack cheese

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

 

 

Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic,

and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin,

and chili powder; cook 5 minutes or until thick, stirring constantly. Remove

from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at

room temperature with fat-free corn or flour tortilla chips.

 

Serving Size: 2 tablespoons

 

Cuisine:

" Tex-Mex "

Source:

" Cooking Light, April 1997, p.113 "

Copyright:

" © Cooking Light "

Yield:

" 1 2/3 Cups "

 

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Per serving: 44 Calories (kcal); 1g Total Fat; (19% calories from fat); 3g

Protein; 6g Carbohydrate; 1mg Cholesterol; 166mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Guaranteed to enliven any gathering, this piquant dip first appeared in

our November/December 1994 issue. Be sure to keep a can of black beans in the

pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all

times. That way you'll have a warm, spicy welcome for whomever drops in.

Nutr. Assoc. : 1275 0 0 0 0 0 0 0 26424 0 0 0