1 can (15 ounces) black beans, rinsed and drained
1 packet (1.25 ounces) taco seasoning mix
Kosher salt and black pepper
½ cup frozen corn, do not thaw
1 packet instant original oatmeal
1 egg*, beaten
3 tablespoons olive oil
4 multi-grain wheat buns, toasted
4 teaspoons mayonnaise
*Egg substitute equivalent can be used.
1. Mash beans in large bowl or plastic bag, leaving a few chunks. Stir in taco seasoning, salt and pepper as desired. Stir in corn, oats and egg. Refrigerate mixture 10 minutes to hydrate the oats. 2. Heat oil in large skillet over medium heat. When oil begins to swirl, scoop one-fourth of the bean mixture and drop onto pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes; !ip and cook on the other side 8 minutes more. 3. Spread bottom of each bun with thin layer of mayonnaise. Top with lettuce, patties, salsa and bun top.
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