Southwestern Bean Patties Food

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SOUTHWESTERN BEAN PATTIES



Southwestern Bean Patties image

"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , 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. , 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. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.

Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

BUTTER BEAN BURGERS WITH SOUTHWESTERN SAUCE



Butter Bean Burgers with Southwestern Sauce image

Enjoy these delicious butter bean patties served with Southwestern sauce - a spicy skillet dinner that's ready in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 can (15 to 16 oz) butter beans, drained, rinsed
1 egg, beaten
10 round buttery crackers, crushed (1/3 cup)
2 tablespoons chili sauce
2 tablespoons finely chopped onion
1 cup frozen mixed vegetables (from 1-lb bag)
1/4 cup raisins
1/4 teaspoon ground cumin
1 can (14 1/2 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained

Steps:

  • In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
  • Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
  • In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 14 g, TransFat 1/2 g

SOUTHWESTERN POTATO PATTIES



Southwestern Potato Patties image

Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 5

Number Of Ingredients 10

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes
3 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 teaspoon garlic salt
1/4 cup vegetable oil
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup Old El Paso™ Thick 'n Chunky salsa
Sour cream, if desired

Steps:

  • In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
  • In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
  • Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
  • In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE



Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories     side-dish

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

Steps:

  • Coat pan with 2 teaspoons peanut oil.
  • Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
  • Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
  • Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
  • Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW



Southwestern Pinto Bean and Veggie Burgers with Slaw image

Whether you're vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

3/4 cup frozen corn
1 tablespoon plus 2 teaspoons olive oil
1 red bell pepper, diced
1 medium shallot, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1 large clove garlic, minced
One 15-ounce can pinto beans, drained, rinsed and patted dry
1 large egg
1/2 cup finely diced Cheddar (about 2 ounces)
6 tablespoons cornmeal
1/2 cup chopped fresh cilantro
2 tablespoons mayonnaise
Juice of 1 lime
1 small serrano chile, seeded if desired and minced, optional
Kosher salt
2 cups packaged coleslaw mix
1 ripe avocado, cut into 8 to 12 slices, for serving

Steps:

  • For the burgers: Cook the corn according to the package directions; set aside.
  • Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
  • Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
  • Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
  • For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
  • To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

SOUTHWESTERN BLACK-BEAN BURGERS



Southwestern Black-Bean Burgers image

Make and share this Southwestern Black-Bean Burgers recipe from Food.com.

Provided by Linjen

Categories     Black Beans

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 -19 ounce) can black beans, rinsed and drained
2 tablespoons light mayonnaise
1/4 cup fresh cilantro leaves, chopped
1 tablespoon Progresso Plain Bread Crumbs
1/2 tablespoon ground cumin
1/2 teaspoon hot pepper sauce
cooking spray
1 cup lettuce, shredded
mild salsa

Steps:

  • In a large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth (some lumps of beans should remain).
  • Stir in cilantro , bread crumbs, cumin, and pepper sauce until combined.
  • With lightly floured hands, shape bean mixture into patties.
  • Spray both sides of patty lightly with nonstick cooking spray.
  • Heat nonstick skillet over medium heat.
  • Add patties and cook until lightly browned, about 3 minutes.
  • With wide spatula flip patty and cook until heated through, 3 minutes longer.
  • Arrange lettuce on pitas; top with burgers, then salsa.

Nutrition Facts : Calories 137.4, Fat 3.2, SaturatedFat 0.5, Cholesterol 2.6, Sodium 92.4, Carbohydrate 20.7, Fiber 7, Sugar 0.5, Protein 7.3

SOUTHWESTERN BLACK BEAN BURGERS



Southwestern Black Bean Burgers image

Make and share this Southwestern Black Bean Burgers recipe from Food.com.

Provided by shawnajean

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 1/2 ounce) can black beans, rinsed, drained, and divided
3 garlic cloves, chopped
1/4 cup corn
1/4 cup red bell pepper, chopped
1/4 cup vidalia onion, chopped
1/4 cup medium salsa, plus
1 tablespoon medium salsa (to garnish)
1/4 cup fine cornmeal
1 teaspoon ground cumin
1 teaspoon cilantro
1 teaspoon hot sauce
3 -5 lettuce leaves, for garnish

Steps:

  • Begin by using your non stick fat free cooking spray to thoroughly grease a saute pan, add in onions and garlic and saute over medium heat, add in red peppers and corn. Continue to saute until garlic becomes fragrant and onions are translucent, remove from heat and set aside.
  • Meanwhile drain and thoroughly rinse the black beans and divide them in half. Set aside half the black beans in a large mixing bowl.
  • Add the remaining black beans to the sauteed vegetables, mix ingredients together and then pour the black beans and vegetables into a blender, pulse for 1-2 minutes or until all ingredients have coarsely been pureed and you are left with a creamy consistency.
  • Add mixture to your whole black beans, add in salsa, cornmeal, cumin, cilantro and hot sauce, thoroughly mix all ingredients together.
  • Place mixture in refrigerator and let sit for 2-5 hours(this will help the mixture to firm, making it easier for you to prepare burger patties)Preheat oven to 350Using your hands form four patties about 4-6 inches wide.
  • Place patties on greased baking sheet and let bake for 30 minutes ( 15 minutes on each side or until golden brown).
  • When you have about 5 minutes remaining place bread in the oven to toast.
  • Once burgers are cooked let cool for 3-5 minutes.
  • Place black bean burger on top of toasted sandwich thin.
  • Add lettuce and garnish with salsa for an extra kick!

Nutrition Facts : Calories 107.9, Fat 0.7, SaturatedFat 0.1, Sodium 108.6, Carbohydrate 20.6, Fiber 5.8, Sugar 1.4, Protein 6

SOUTHWESTERN SKILLET BURGERS



Southwestern Skillet Burgers image

Simmering browned beef patties in bean and bacon soup and diced tomatoes makes a moist and tasty burger--no bun needed.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds ground beef
1/2 cup dry bread crumbs
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties. , In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. , Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted.

Nutrition Facts : Calories 604 calories, Fat 32g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1347mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 5g fiber), Protein 50g protein.

SOUTHWEST BLACK BEAN BURGERS



Southwest Black Bean Burgers image

Enjoy these flavorful black bean burgers with black beans, salsa & chopped fresh cilantro. These Southwest Black Bean Burgers please even meat-eaters!

Provided by My Food and Family

Categories     Home

Time 31m

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup dry bread crumbs
3 Tbsp. KRAFT Real Mayo
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
2 cans (15 oz. each) black beans, rinsed, divided
2 stalks celery, finely chopped
1/4 cup chopped fresh cilantro
6 KRAFT Singles
6 whole wheat hamburger buns
6 lettuce leaves
1/3 cup TACO BELL® Thick & Chunky Salsa
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
  • Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
  • Fill buns with lettuce, cheeseburgers, salsa and sour cream.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g

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