- 1/4 cup – mayonnaise, light
- 1 TBL – chipotle peppers in adobo sauce
- 15 ounce – black beans, canned
- 1/2 medium – bell pepper, red
- 1 stalk – green onion
- 3 TBL – cilantro
- 2 clove – garlic
- 1/2 cup – oats
- 1 large – egg
- 3 tsp – cumin, ground
- 1/4 tsp – sea salt
- 1 – cooking spray
- 4 medium – rolls, dinner, wheat
- 1 medium – avocado
- 2 cups, chunks – pineapple
In a small bowl, mix mayonnaise and chipotle peppers. Cover and refrigerate until ready to serve dinner.
Drain and rise the beans, then pat dry. Add to a mixing bowl and mash well.
Add bell pepper, onion, cilantro, and garlic to a food processor; finely chop. Add in oats, egg, cumin, and sea salt; pulse a few times to begin to mix but do not puree together. Scoop the mixture into the bowl with the beans and stir together. Shape into patties, then place patties into a sealable container and freeze for two hours. (Didn’t freeze when we made them and turned out fine.)
Spray a skillet with cooking spray and heat over medium. Add patties and cook for 7-8 minutes, flipping over halfway through cooking. Serve on rolls, adding the mayo and chipotle mixture to taste.
Top bean burger with sliced avocado and serve with pineapple on the side.
Recipe from Super Healthy Kids.