Vegetarian Pinto Bean Burger: Served on Naan with Avocado Spread and Spinach Leaves
“I like refried beans.That’s why I wanna try fried beans, because maybe they’re just as good and we’re just wasting time.You don’t have to fry them again after all.”
- 1 (15 oz) can of pinto beans, rinsed and drained
- 1/2 cup of shredded Pepper Jack cheese*
- 1/4 cup finely crushed tortilla chips**
- 1/4 cup of onions
- 1 tablespoon finely chopped cilantro
- 1/8 teaspoon ground cumin
- 1 large egg white
- Olive Oil
*Both Colby and Monterey Jack Cheese can be used as well
**Bread Crumbs can be used as a substitution
STEP 1: Place pinto beans in a medium bowl; mash with fork until beans form a lumpy paste.
STEP 2: Add cheese, crushed tortilla chips, onions, cilantro, cumin, and egg white. OPTIONAL: Cover and refrigerate for 1 hour to enhance flavors.
STEP 3: Cover bottom of non-stick pan (I used a cast iron skillet) with olive oil. Heat oil over medium-high heat. Make sure the oil has time to heat up before adding the burgers.
STEP 4: Place patties in pan and cook 3-4 minutes on each side or until patties are browned. Inside will still be slightly soft, but still heated throughout.
SERVE: Place burgers on warmed Naan or Pita bread. Dress with spinach leaves and crushed avocado/guacamole and extra cilantro if desired.