When I first served this recipe, the Southwest flavor and guacamole topping received especially high marks. It was a real hit with everyone!
—DEBBY CHIORINO PT. HUENEME, CA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 small onion, chopped
1/4 cup finely chopped sweet red pepper
5 teaspoons canola oil, divided
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
6 hamburger buns, split
1/2 cup guacamole
1/2 cup salsa
1. In a large nonstick skillet, saute onion and red pepper in 1 1/2 teaspoons of oil until tender. Add the garlic; cook 1 minute longer.
2. In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal.
3. In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned.
4. Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.
PER SERVING 312 cal., 9 g fat (1 g sat. fat), 0 chol., 801 mg sodium, 46 g carb., 8 g fiber, 11 g pro. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.