| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 1 | cn | (15 oz) black beans; drained, rinsed and blotted dry |
| 2 | tb | V-8 juice; (can also use flavored tomato juice) |
| 3/4 | c | Cooked brown rice; (great way to use left over rice) |
| 1 | Clove garlic; minced | |
| 1/4 | c | Minced onion |
| 1 | ts | Chili powder |
| 1/2 | ts | Oregano |
| 1 | ts | Freshly ground black pepper |
INSTRUCTIONS
From: Perry Greene <[email protected]> If you're looking for a tasty meatless burger, you might want to try this recipe adapted from The Tufts University Diet & Nutrition Letter. Spray nonstick skillet with nonstick cooking spray and heat on medium-high. Mash drained beans and V-8 juice with potato masher to crush beans. (NOTE: You can also mash the beans in the blender or food processor - but be careful or you'll end up with mush.) Add remaining ingredients and mix until evenly blended. Shape into four patties. Cook about 3 minutes each side or until browned. Makes 4 servings. Each serving has about 140 calories and 0 fat grams. Posted to recipelu-digest by [email protected] on Mar 28, 1998
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