Pinto Bean And Cheddar Patties Recipes

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PINTO BEAN AND CHEDDAR PATTIES



Pinto Bean and Cheddar Patties image

This is another recipe I found in the mag. SELF. For those watching calories this is what was printed in the mag. "322 calories per serving, 8.9 g fat (1.2 g saturated), 41.8 g carbs, 7 g fiber, 19 g protein"

Provided by KTLynn

Categories     Lunch/Snacks

Time 3m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups panko breadcrumbs
15 ounces canned pinto beans, rinsed and drained
1 cup shredded fat-free cheddar cheese
1 roasted red chili pepper, seeded and chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
2 tablespoons olive oil
1/2 cup prepared salsa

Steps:

  • Heat broiler.
  • Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.
  • Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste.
  • Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs.
  • Heat oil in a medium sauté pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.

Nutrition Facts : Calories 224.5, Fat 8.7, SaturatedFat 1.3, Sodium 623.9, Carbohydrate 30.1, Fiber 6.5, Sugar 2.8, Protein 8

SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW



Southwestern Pinto Bean and Veggie Burgers with Slaw image

Whether you're vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

3/4 cup frozen corn
1 tablespoon plus 2 teaspoons olive oil
1 red bell pepper, diced
1 medium shallot, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1 large clove garlic, minced
One 15-ounce can pinto beans, drained, rinsed and patted dry
1 large egg
1/2 cup finely diced Cheddar (about 2 ounces)
6 tablespoons cornmeal
1/2 cup chopped fresh cilantro
2 tablespoons mayonnaise
Juice of 1 lime
1 small serrano chile, seeded if desired and minced, optional
Kosher salt
2 cups packaged coleslaw mix
1 ripe avocado, cut into 8 to 12 slices, for serving

Steps:

  • For the burgers: Cook the corn according to the package directions; set aside.
  • Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
  • Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
  • Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
  • For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
  • To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

SHRIMP AND CHEDDAR PATTIES



Shrimp and Cheddar Patties image

I got this from a Sargento Cook book a few years ago, I have altered it a lot to suit my picky eaters.

Provided by Jeff Hixson

Categories     High Protein

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 lb cooked shelled shrimp, chopped coursley
2 tablespoons fresh lime juice
1/2 lb skinless red snapper
2 cups shredded mild cheddar cheese
1 1/2 cups dried breadcrumbs
2 eggs
3 tablespoons vegetable oil

Steps:

  • Combine mayonnaise, cilantro and lime juice and set aside.
  • Coarsely chop red snapper in a food processor, add Shrimp 3/4 cup bread crumbs, 1 1/2 cups cheese and 3 tbsp of mayonnaise mix, process untill combined Coat patties in rest of bread crumbs and cook in veg oil 3 minutes for each side or untill done.
  • serve with remaining mayonnaise mixture.

SOUTHWESTERN BEAN PATTIES



Southwestern Bean Patties image

"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 small onion, chopped
1/4 cup finely chopped sweet red pepper
5 teaspoons canola oil, divided
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
6 hamburger buns, split
1/2 cup guacamole
1/2 cup salsa

Steps:

  • In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.

Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

PINTO BEAN CAKE



Pinto Bean Cake image

Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.

Provided by Suzanne Stull

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 14

1 cup white sugar
¼ cup butter
1 egg
2 cups cooked pinto beans, mashed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup golden raisins
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ cup chopped pecans
2 cups diced apple without peel

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
  • Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
  • Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

Nutrition Facts : Calories 226 calories, Carbohydrate 39 g, Cholesterol 22 mg, Fat 6.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 203.3 mg, Sugar 22.6 g

PINTO-BEAN BURGERS



Pinto-Bean Burgers image

Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can -- just drain and rinse first.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 cup chopped shallot
1/3 cup toasted almonds, chopped, plus more for serving
1 3/4 cups cooked pinto beans
2/3 cup panko
1/2 cup chopped roasted red peppers
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/2 cup full-fat Greek yogurt
Sprouts, sliced avocado, and lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes.
  • Pulse shallot, almonds, beans, panko, 1/4 cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3 1/2-inch patties.
  • Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes.
  • Mix yogurt and remaining 1/4 cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.

PINTO BEAN TOSTADAS



Pinto Bean Tostadas image

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup sour cream
3/4 teaspoon grated lime zest
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1 to 2 teaspoons hot pepper sauce
1 teaspoon chili powder
6 corn tortillas (6 inches)
2 cups shredded lettuce
1/2 cup salsa
3/4 cup crumbled feta cheese or queso fresco
Lime wedges

Steps:

  • In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

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