You Had Me at "NACHO"

 I'm on the prowl for foods that are healthy, pack some fuel into my body, easy, and darn delicious. I found this one from Fitness Magazine and not only is it scrumptious, it provides great energy for your workouts. I topped my Black Bean Nacho Burger with reduced fat sour cream, avocado slices, jalapeno slices, and salsa on a whole wheat bun. Lip smackin' good! Enjoy.

Black Bean Nacho Burger

Prep: 25 mins Chill: 30 mins Cook: 12 mins

Makes: 4 servings
Yield: 4 burgers

Ingredients

• 1 15 ounce can black beans, drained and rinsed
• 1/2 cup finely crushed tortilla chips (preferably blue corn)
• 1/3 cup salsa plus additional for serving
• 1/2 cup 50% reduced-fat grated cheddar
• 1 large egg, lightly beaten
• 1 scallion, white and green part, finely chopped
• 1/4 teaspoon black pepper
• 4 hamburger buns
• 2 teaspoons vegetable oil
• 4 butter lettuce leaves (optional)

Directions

1. Use a food processor or a potato masher (I used the masher, it was quicker and less clean up) to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
3. Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
4. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.