Page 74 - 2019TOHCookbook

MCGOVERN | NEEDHAM, MA | SERVES 4
This is one of Conor’s favorite “healthy” meals - he requested it his first weekend home from UMass! It is one of the first dinners he learned to make on his own.
It is quick, easy and cheap to make - perfect for students! Plus it’s packed with protein and fiber (and it’s meatless!).
INGREDIENTS
1 15 oz. can organic black beans, drained and rinsed
1⁄2 cup finely crushed tortilla chips (try it with nacho-cheese flavored chips!) 1⁄2 cup salsa
1⁄2 cup reduced fat grated Mexican-blend cheese
1 large egg, lightly beaten
1 scallion, white and green, finely chopped
1⁄4 tsp. black pepper
1 tbsp. oil
1⁄4 cup frozen corn kernels, thawed, optional
Chipotle powder or chili-lime salt, optional
4 whole wheat hamburger buns
Lettuce leaves and tomato slices
INSTRUCTIONS
1. Mash beans in a food processor or with potato masher until chunky. Stir in crushed chips, salsa, cheese, egg, scallion and black pepper. Set mixture aside for 10 minutes then shape into 4 patties.
2. Place patties on a plate and refrigerate for 30 minutes (or overnight). Heat 1 teaspoon of oil in large nonstick or cast-iron pan over medium heat. Add patties to pan and cook until golden brown on one side (4 to 5 minutes). Add remaining oil, flip patties and cook until underside is golden, another 4 to 5 minutes.
3. Remove from heat and serve on toasted buns, topped with salsa, chipotle-lime sour cream sauce, lettuce, tomatoes or whatever you like!
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BLACK BEAN BURGERS