Salsa Black Bean Burgers

Meatless meals are extra tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make it seem decadent. —JILL REICHARDT ST. LOUIS, MO TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 can (15 oz.) black beans, rinsed and drained ²₃ cup dry bread crumbs 1 small tomato, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped 1 large egg 1 tsp. minced fresh cilantro 1 garlic clove, minced

1 Tbsp. olive oil 4 whole wheat hamburger buns, split

Optional: Reduced-fat sour cream and guacamole

1. Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties.

2. In a large nonstick skillet, cook the patties in oil in batches over medium heat until lightly browned, 4-6 minutes on each side. Serve on buns. If desired, top with sour cream and guacamole. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. 1 BURGER 323 cal., 8g fat (1g sat. fat), 53mg chol., 557mg sod., 51g carb. (6g sugars, 9g fiber), 13g pro.