1 can* black beans, drained, rinsed, divided (15 oz)
1 egg white
1/4 cup corn tortilla chips, ground
1/4 cup red bell pepper
2 Tbs onion
1/2 tsp each of kosher salt, ground corriander, and chili powder
2 Tbs olive oil
* I make my own black beans from dried black beans. Follow cooking instructions on bag. Rise and use 15 oz. DO NOT add salt to beans during cooking process as salt prevents beans from softening.
Mash 1/2 cup beans and egg white together in bowl. Place chips in food processor and blend until finely ground. Set aside. Place bell pepper and onion in food processor and pulse until well diced. Add whole beans, chips, bell pepper, onion, and seasonings to the bean and egg mixture. Refridgerate mixture for 10 minutes then form into two to four* 3" round cakes (depending on thickness preference).
Fry cakes in 2 Tbs oil in skillet over medium heat until heated through, 4 minutes per side.
Serve as veggie burgers or over round of Spanish Rice. Garnish with lime and cilantro.
*We prefer thinner cakes served in hamburger thickness, so this easily makes 4 generous patties.