Southwest Pinto Bean Burgers With Chipotle Mayonnaise
35 mins (prep 20, cooking 15)
21 ingredients
4 servings
In my search for something my vegetarian teenage daugher will eat, I ran across this recipe in the Jan/Feb 2005 Cooking Light. I sauteed the onions and jalapenos so they would be softer. Now, you might ask what to do with the leftover chiles and adobo sauce once you open the can. Try freezing them in an ice-cube tray. Remove frozen cubes from tray, cover in plastic wrap, and store in a zip-top bag in the freezer. Use cubes to flavor chili or next time you need it in a recipe.

Categories:  <-60-mins , beginner-cook , north-american , 3-steps-or-less , equipment , time-to-make , lunch~snacks , easy , sandwich , main-dish , beans , american , vegetarian , stove-top ,
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Serving Size (78.35 g)
Servings 4
Amount per Serving
Calories 266.5 Calories from Fat 62.73
% Daily Value *
Total Fat 6.97g 42.9%
Saturated Fat 0.73g 14.65%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 337.91mg 56.32%
Total Carbohydrate 47.16g 62.88%
Dietary Fiber 0.37 g 5.97%
Sugars 0.55 g %
Protein 6.0g 48.02%
Vitamin A 331.0IU% Vitamin C 1.34mg%
Calcium 6.55mg% Iron 1.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced onion, dried breadcrumbs, chopped cilantro, jalapeno peppers, seeded, minced, reduced-fat sour cream, ground cumin, fresh ground black pepper, large egg, pinto beans, low-fat mayonnaise, canned, wheat hamburger buns, romaine lettuce leaves