Make your salad more filling with these satisfying bean patties.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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 3-1/2 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.

Nutrition Facts

228 calories; protein 8.2g; carbohydrates 32g; dietary fiber 4.9g; sugars 4.1g; fat 7.4g; saturated fat 2.3g; cholesterol 8.4mg; vitamin a iu 3541.7IU; vitamin c 37.9mg; folate 69.9mcg; calcium 113.9mg; iron 1.9mg; magnesium 20.6mg; potassium 133.3mg; sodium 595.6mg.