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Chipotle Black Bean Burgers on a Tostada – vegetarian recipe
Stav Kogan

Chipotle Black Bean Burgers on a Tostada

Ditch the bun and say hello to these incredible Chipotle Black Bean Burgers served on a crispy tostada shell! Packed with smoky flavor, hearty texture, and topped with all your favorite fixings, this recipe is a fun, fresh, and totally satisfying twist on a classic.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 347 serving
Calories: 347
Ingredients Method Nutrition

Ingredients
  

  • 2 15-ounce / 425g (15 oz) cans black beans, rinsed and drained
  • 1 14-ounce / 397g (14 oz) can whole kernel corn, drained
  • 1 cup (85 g / 3 oz) finely crushed corn chips
  • 1 cup (195 g / 6.9 oz) cooked and cooled brown rice
  • 1⁄2 cup / 80g (2.82 oz) finely chopped red onion
  • 1⁄2 cup / 120g (4.2 oz) chunky salsa, plus more for serving
  • 2 to 3 teaspoons (10-15 mL / 0.5 fl oz) finely chopped canned chipotle peppers in adobo sauce
  • 1 teaspoon (2 g / 0.07 oz) ground cumin
  • 2 cloves garlic, minced
  • 2 tablespoons (30 mL / 1 fl oz) olive oil
  • 8 tostada shells
  • For topping: Shredded green cabbage, thinly sliced radishes, fresh cilantro leaves, crumbled queso fresco, lime wedges, avocado slices
  • Handle with care: Chile peppers contain oils that can irritate your skin and eyes. Wear gloves when chopping them, and wash your hands thoroughly with soap and warm water afterward.
  • Make them ahead: The uncooked patties can be formed and stored in an airtight container in the refrigerator for up to 2 days, making them perfect for meal prep.
  • No grill? No problem: These patties cook up beautifully in a skillet. Heat a tablespoon of oil over medium heat and pan-fry for 4-5 minutes per side until golden brown and heated through.
  • Go gluten-free: To make this recipe gluten-free, simply ensure you are using certified gluten-free corn chips and tostada shells.

Method
 

  1. In a large bowl, add about half of the rinsed black beans.
  2. Using a potato masher or fork, mash them into a coarse paste. This will act as the binder for your patties.
  3. Add the remaining whole black beans, drained corn, crushed corn chips, cooked rice, red onion, 1/2 cup (480 ml) salsa, chipotle peppers, cumin, and minced garlic to the bowl.
  4. Stir everything together until just combined—be careful not to overmix!
  5. Divide the mixture into 8 equal portions and shape them into patties about 3/4-inch thick.
  6. Brush both sides of each patty with olive oil.
  7. Place the patties on a tray, cover, and chill in the refrigerator for at least 1 hour to help them firm up.
  8. Preheat your grill to medium heat.
  9. Place the patties on a grill pan set directly on the grill rack. For a charcoal grill, cook over medium coals for 8-10 minutes. For a gas grill, cover and cook for 8-10 minutes.
  10. Flip the patties once, halfway through, until they are heated through and nicely browned.
  11. While the burgers are grilling, warm the tostada shells according to the package directions.
  12. To serve, place a grilled patty on each warm tostada shell. Pile high with shredded cabbage, extra salsa, radishes, cilantro, and any other desired toppings like queso fresco or avocado.
  13. Serve immediately with lime wedges on the side.

Nutrition

Calories: 347kcalCarbohydrates: 46gProtein: 14gFat: 15g

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