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Categories:
salt salt carrots green onions bread crumbs chili powder garlic salt olive oil olive oil spray pita breads salsa
Viewed: 59 - Published at: 7 years agoIngredients
- 1 15-ounce can no-salt-added kidney beans, rinsed and drained
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- 1/2 cup preshredded carrots
- 4 medium green onions, thinly sliced
- 1/4 cup plain dry bread crumbs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Olive oil spray
- 6 lettuce leaves, any variety
- 3 6-inch whole-wheat pita breads, halved into pockets
- 3/4 cup salsa (lowest sodium available)
Method
- In a food processor or blender, pulse the beans for 20 to 30 seconds, or until the mixture is slightly chunky.
- Transfer to a medium bowl.
- Stir in the remaining burger ingredients.
- Shape into 6 flat patties.
- In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Cook the patties on one side for 3 to 4 minutes, or until browned.
- Remove the skillet from the heat.
- Lightly spray the tops of the patties with olive oil spray.
- Turn over.
- Cook for 3 to 4 minutes, or until browned.
- Put the burgers and lettuce in the pita pockets.
- Serve with the salsa.
- (Per Serving)
- Calories: 262
- Total Fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 422mg
- Carbohydrates: 47g
- Fiber: 9g
- Sugars: 6g
- Protein: 12g
- Dietary Exchanges
- 3 Starch
- 1 Very Lean Meat
