Mexican Black Bean Burgers

Serves four

3 Tbs. olive oil
1/2 cup thinly sliced scallions both green & white
1/3 cup finely chopped poblano chile (1 small)
2 large cloves garlic, finely chopped
15-oz can black beans, drained & rinsed
1/2 cup coarsely chopped fresh cilanto
1/2 cup toasted whole grain breadcrumbs
1 large egg, slightly beaten
1/2 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Tomatillo and Avocado Salsa (optional)

Heat 1 Tsp of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano chile & garlic; cook until beginning to soften. 1 to 2 minutes. Transfer to food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful to not overprocess.

Transfer mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin and 3/4 tsp salt. Shape the mixture into 4 equal 3/4 inch thick patties. Refrigerate, covered , for at least 30 minutes, and up to 4 hours.

Heat the remaining 2 TBS. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes each total.

Serve with the Tomatillo and Avocado Salsa.

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Pineapple-Black Bean Enchiladas

2 teaspoons vegetable oil
1 large yellow onion, chopped
1 medium red bell pepper, chopped
1 (20 ounce) can pineapple tidbits in juice, drained, juice reserved
1 (15 ounce) can Progresso(R) black beans, drained, rinsed
1 (4.5 ounce) can Old El Paso(R) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese
1 (10 ounce) can Old El Paso(R) mild enchilada sauce
8 (8 inch) whole wheat tortillas
1/3 cup reserved pineapple juice
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

1. Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

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