1 small onion, minced
1/2 green bell pepper, minced
1 clove garlic, minced
1 tablespoon oil
1/2 teaspoon cumin
2 canned chipotle peppers in adobo sauce, minced
1 15 oz can black beans, drained
1/2 - 3/4 cup bread crumbs
salt and pepper to taste
Saute onion, bell pepper and garlic in oil until tender. Add cumin and chipotle peppers and cook another 2-3 minutes.
In a mixing bowl, mash the black beans. Add sautéed vegetables and mix well. Add salt and pepper according to taste. Then add enough bread crumbs so that the mixture is able to stick together well.
Form the black bean mixture into 6 patties. Refrigerate patties for about 30 minutes. Chilling the patties will help keep them from falling apart during cooking.
After chilling the patties, heat a saute pan that is lightly oiled or sprayed with cooking spray to about medium heat. I like to spray a bit of cooking spray on both sides of the patties too. Pan fry the patties until lightly browned, about 5 minutes on each side.
Serve on bread of choice with desired toppings.
I came up with these the other day and they turned out great. Don't skip the chipotle chilies. They add a nice smoky, roasted flavor. You can adjust the amount depending on how much heat you like.
I had them on lightly toasted multi-grain bread. I made a spicy mayo by mixing some of the adobo sauce from the chipotle chilies and some chopped cilantro with a bit of Vegenaise. I squeezed some fresh lime juice on the patties and topped the sandwich with lettuce and tomato. Super yum!!