PREP: 45 minutes CHILL: 1 hour GRILL: 8 minutes MAKES 8 servings
2 15-ounce cans black beans, rinsed and drained
1 14-ounce can whole kernel corn, drained
1 cup finely crushed corn chips (about 2 cups)
1 cup cooked and cooled brown rice
1⁄2 cup finely chopped red onion
1⁄2 cup chunky salsa
2 to 3 teaspoons finely chopped canned chipotle peppers in adobo sauce*
1 teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons olive oil
8 tostada shells
Shredded green cabbage
Chunky salsa
Thinly sliced radishes
Fresh cilantro leaves
Crumbled queso fresco (optional)
Lime wedges or avocado slices (optional)
1 For patties, in a large bowl mash half of the drained black beans with a potato masher, fork, or pastry blender until combined. Stir in the remaining black beans, the drained corn, corn chips, rice, onion, the 1⁄2 cup salsa, the chipotle peppers, cumin, and garlic.
2 Shape mixture into eight 3⁄4 -inch-thick patties. Brush both sides of patties with olive oil. Place patties on a tray; cover and chill at least 1 hour before grilling. Place patties on a grill pan.
3 For a charcoal grill, place grill pan on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place grill pan on the rack, cover and grill as above.)
4 Meanwhile, heat tostada shells according to package directions. Serve burgers on tostada shells. Top with cabbage, additional salsa, the radishes, and cilantro. If desired, serve with cheese and lime wedges or avocado slices.
PER SERVING: 347 cal., 15 g total fat (2 g sat. fat), 0 mg chol., 699 mg sodium, 46 g carb., 11 g fiber, 14 g pro.
*tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
