Mexicana Veggie Burgers recipe

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Ingredients

1 cup white rice
2 cups water
1 (10 ounce) package frozen corn niblets
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 clove garlic, minced, or more to taste
⅓ cup shredded sharp Cheddar cheese
⅓ cup all-purpose flour
1 pinch red pepper flakes, or to taste
¼ cup all-purpose flour, or more if needed
½ teaspoon Cajun seasoning, or to more taste
1 pinch red pepper flakes, or more to taste
1 tablespoon olive oil

Nutrition Info

192.9 calories
carbohydrate: 33.3 g
cholesterol: 3.3 mg
fat: 4 g
fiber: 4.5 g
protein: 6.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 247.9 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.

  2. Heat 1 tablespoon oil in a skillet over medium heat, cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.

  3. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture, form into patties.

  4. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.

  5. Heat 1 tablespoon oil in a skillet over medium heat, pan-fry patties until golden brown, about 5 minutes per side.

Recipe Yield

12 servings

Recipe Note

Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.

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