INGREDIENTS

• 1 ½ tablespoons olive oil
• ½ cup diced onions
• One green and one red pepper, chopped
• 2 ¾ cup black beans
• Use dry beans as shown in the Legume Chart, or use organic canned beans with no salt
• 2 teaspoons of cumin
• 1 teaspoon of chipotle adobe sauce
• 1 chipotle pepper
• ¼ cup of cooked quinoa, prepared as shown in the Whole Grain chart

Black Bean Chipotle Burger

Yield: Makes 5 burgers

DIRECTIONS

1. Heat the olive oil in a medium frying pan, add the diced onions and peppers, and sauté them on a low flame until soft, about 7-10 minutes

2. In a food processor, place the black beans, cumin, chipotle, chipotle adobe sauce and pulse until chunky and well mixed but smooth. The texture should resemble chopped meat

3. Fold in the cooked quinoa and peppers and shape the mix into 5 burger patties, about ½ inch thick

4. Sauté the burgers over medium heat in the same pan you used for the onions and peppers until browned on both sides, about 3-5 minutes each side on a medium flame

Chef Angela: I love eating my “burger” with fresh avocado slices, guacamole, sprouts, lettuce, tomato, or sliced red onion. This recipe can be doubled, so you can freeze the extra burgers, or you can enjoy them for lunch the next day.

Debbie’s Nutritional Notes: Black beans provide a healthy serving of antioxidants, B and C vitamins, minerals (potassium and magnesium) and plant proteins.

They are low in saturated fats and are cholesterol free, making them heart healthy. Plus, their high fiber content helps lower cholesterol and keep blood glucose stable.