Black Bean Burgers

This week we tried Black Bean Burgers from Paula Deen's Quick and Easy Meals May 2009 issue. This is where I got last week's recipe also, so it seems to be a really nice magazine. This meal spurred the most unease amongst the hubbie and kids when I told them what we would be eating. However, it turned out to be, I believe, the biggest success. I added avocados to the original recipe since we had some that we received from our food co-op, and served it with some Spanish rice.

Black Bean Burgers
2 cans black beans, drained and rinsed
1 1/2 cups breadcrumbs
1 4 oz. can of green chilies, drained
1/4 cup minced green onion
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
3 Tbsp. vegetable oil. divided
5 corn tortillas
Corn salsa (recipe follows)
Garnishes: Sour cream, cilantro, avocado

In a food processor, combine black beans, breadcrumbs, chilies, green onion, chili powder, cumin, and salt. Process until mixture is smooth. Shape black bean mixture into 5 patties. In a large nonstick skillet, heat 1 Tbsp. oil over medium heat. Add black bean patties and cook, in batches if necessary, for 3 to 4 minutes, or until heated through. Set patties aside and keep warm. In the same skillet (or in another if you wish to do this at the same time as cooking the patties as I did) heat the remaining 2 Tbsp. of oil over medium-high heat. Cook tortillas, 1 at a time, for 1 minute per side or until lightly browned. Drain on paper towels. Place 1 black bean patty on each corn tortilla. Top each with desired amount of Corn Salsa. Garnish with desired toppings. Serve immediately.

Corn Salsa
1 can niblet corn, drained
1 can diced tomatoes and green chilies (I just chopped up 1 tomato and used that)
2 Tbsp. minced green onion
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh cilantro
1/4 tsp. salt

In a medium bowl, combine corn, tomatoes, green onion, lime juice, cilantro, and salt. Cover and chill.

Spanish Rice
2 Tbsp. vegetable oil
1 Tbsp. ground cumin
1 onion, chopped
1 cup uncooked short grain rice
1 tsp. minced garlic
1 3/4 cups uncooked short-grain rice
1 tsp. chili powder
1 can tomato sauce

Preheat the oven to 350 degrees. Heat he oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until the onions and translucent. Stir chili powder and cumin and cook for about 30 seconds. Add the rice, broth, and tomato sauce. Bring to a boil. Transfer to a 1 quart casserole dish and cover with foil or a lid. Bake for 35 to 40 minutes, or until the liquid has been absorbed and the rice is tender. Let rest for 3 to 5 minutes before serving.