Black Bean Burgers

I love black bean burgers, which means in my house I’m the odd man out.  That used to be ok because I didn’t make them – I would only buy them when we went out so no one else had to put up with them (I happen to love the ones from Blimpies but Subway has a good one too).  That is, until now.

  • 16-oz can of black beans, drained and rinsed
  • 1/2 bell pepper, finely diced
  • 1/2 or a small onion, finely diced
  • 3 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1/2 – 1 cup of breadcrumbs
  1. Dice the bell pepper and onions
  2. Mash the beans (optionally reserving some to mix back in after mashing).  I find a regular pot and a potato masher work well.
  3. Mix the beans, peppers, and onions together
  4. Mix in the egg, chili powder, and cumin
  5. Mix in a half-cup of bread crumbs
  6. Add more bread crumbs, a little at a time, until the mixture isn’t wet anymore
  7. Form into patties
  8. Fry in a little oil on medium heat, or better yet in hamburger grease, until both sides are toasted.  Serve on a hamburger bun.

Extra patties can be frozen for later.

Mexican Stuffed Shells

Ingredients

  • 24 uncooked jumbo pasta shells (about one 12 oz box)
  • 1 pound lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese or cheddar cheese

Toppings:

  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions

Directions:

  1. Preheat the oven to 350°F.
  2. Cook pasta shells according to package directions; drain.
  3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in salsa, tomato sauce, corn, and beans.
  5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
  6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

Jonesey’s Enchiladas

Quinn used to work at Margarita’s in Mystic. (Its a great place for pretty standard Mexican food. The stories that came out of that place are legendary.) He loves cooking Mexican food. I’m … okay at it. Tonight, we came up with something epic.

Ingredients:

  • hamburger (about a pound and  a half was pretty good)
  • two handfuls of cheese
  • two dollops of salsa
  • 12 tortillas
  • green enchilada sauce
  • sour cream and more cheese for garnishes
  • chilies for more garnishes

Directions:

  1. Pre-heat the oven to 350 degrees
  2. Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
  3. Mix in the cheese and salsa.
  4. Spoon the mixture into the tortillas, rolling them and placing them in a 9×13″ pan. Keep going until the pan is full or you run out of filling.
  5. Pour the enchilada sauce over the tortillas. Cover the pan with aluminum foil, and bake for 45 minutes. Remove the foil when there is about 5 minutes left on the timer.
  6. Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.
  7. Eat!