Black beans are also referred to as turtle beans.  They are loaded with good things-protein, fiber, vitamins K, C and A, foliate, thiamin, manganese, potassium, iron, riboflavin, calcium, phosphorus and niacin.  That is a whole lot goodness packed into a little bean and they are fat free!

These burgers are fat free, dairy free, wheat free and of course, meat free.  Enjoy!

 South of the Border Black Bean Burgers

2 cups prepared fresh Pico de Gallo

2 cups onions, chopped

2 cups mushrooms, chopped

1 ½ cups carrot, shredded

2 cups rolled oats

1 teaspoon minced garlic

1 teaspoon ground cumin

3 cups cooked black beans (if you used canned beans check the sodium content) 

Preheat oven to 400 degrees

Place the Pico de Gallo in a strainer to drain

Sauté the onions, mushrooms and carrots in a non-stick pan that has been coated with spray olive oil.  Cook and stir until soft.

Place the sautéed vegetables into a food processor.  Add the Pico de Gallo oats, garlic and cumin.  Whirl around until the vegetables are small.

Empty into a mixing bowl.

Place the beans in the food processor and pulse a few times just to break up a bit.

Place in the mixing bowl with the vegetable oat mixture and stir until well blended.

Coat two baking sheets with olive oil spray.

Measure ½ cup of the mixture for each burger.  Drop on the baking sheet and flatten with the back of a spoon to form a 3 ½-4 inch circle.

Bake for 20 minutes, the carefully turn over each burger.  Bake for another 20 minutes and remove from oven.

Makes 12 burgers, 145.5 calories each.  These freeze very well.

I take these for my lunch frequently.  I spread my bread with Tofutti cream cheese, add the frozen burger and pack in my lunch bag.  The burger thaws by noon and I have a delicious, homemade lunch.