Spicy Southwestern Black Bean Burgers 

Servings: 6 burgers 

1 can black beans, drained and rinsed 

1 can kidney beans, drained and rinsed 

1-2 chipotle peppers in adobo, minced 

⅓ c mild salsa 

¼ c oat flour 

¼ c cornmeal 

2 tsp ground cumin 

1 tsp onion powder 

½ tsp garlic powder 

¼ tsp salt 

Chipotles in adobo sauce usually come in a 7 oz. can. Divide into equal portions & freeze for future use. Thaw before use, when needed. 

Mince chipotle pepper(s). 

Dry beans as much as possible on a dish towel or paper towels. 

Finely chop beans with sharp knife. 

Add all ingredients to a large bowl, stirring until well mixed. 

Form into 5 burger shaped patties, placing them on freezer paper or wax paper, and allow to set in fridge for at least 1 hour. (2 or 3 is better!) 

Preheat oven to 350 degrees F. 

Bake on a parchment lined baking sheet for 5 min each side to dry and prevent sticking on grill or pan. 

Wrap and freeze for later use*, or cook right away.  

Cook on a grill or pan fry (with no oil!), turning halfway through cooking. 

*Thaw before cooking.