1 (15 ounce) can no-salt-added black beans, rinsed
2 cloves garlic, minced, divided
½ teaspoon ground cumin
½ teaspoon salt, divided
⅛ teaspoon ground pepper
¼ cup crushed tortilla chips
¼ cup blended/ground old fashioned oats
2 tablespoons toasted pumpkin seeds, chopped
2 tablespoons chopped fresh cilantro plus ½ cup, divided
1 large egg, lightly beaten
¼ cup low-fat plain Greek yogurt
1 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons water
4 cups shredded cabbage (green and/or red)
2 teaspoons coconut oil
4 whole-wheat buns, halved and toasted
Combine beans, half the garlic, cumin, ¼ teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips, oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
Meanwhile, combine the remaining ½ cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining ¼ teaspoon salt. Add cabbage and toss to combine.
Heat coconut oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with ¼ cup cabbage slaw each. Serve the remaining slaw on the side.
Makes 2 servings!
Your C5 Nutrition Coach,