Nutrition per serving may change if servings are adjusted.
4 teaspoons olive oil
½ cup chopped red sweet pepper (1 small)
⅓ cup chopped red onion (1 small)
2 tablespoons reduced-sodium taco seasoning
⅔ cup cooked brown rice
1 (14 ounce) can can no-salt-added black beans, rinsed and drained
½ of a 4-ounce can diced green chile peppers
½ cup light sour cream
½ cup pico de gallo
8 cups mixed salad greens
1 medium tomatoes, chopped (optional)
Snipped fresh cilantro (optional)
In a medium skillet heat 1 teaspoon of the oil over medium heat. Add sweet pepper and onion; cook for 4 to 5 minutes or until tender. Stir in 1 tablespoon of the taco seasoning (mixture will be dry). Remove from heat. Stir in rice. Set aside to cool.
Use a fork to mash beans slightly. Add rice mixture, chile peppers and the remaining 1 tablespoon taco seasoning to the beans; stir and mash until the mixture holds together.
Divide bean mixture into four equal portions. Shape each portion into a patty about 3- ½ inches in diameter. Carefully place patties on a platter. Cover and chill for 15 minutes.
In a very large nonstick skillet heat the remaining 1 tablespoon oil over medium-high heat. Fry the patties in hot oil for 6 to 8 minutes or until heated through, turning once halfway through cooking time. (If patties brown too quickly, reduce heat to medium.)
In a small bowl stir together sour cream and pico de gallo. Arrange greens on a serving platter; place patties on top of greens. Serve sour cream mixture with patties. If desired, serve with chopped tomato and snipped cilantro.