2 teaspoons oil
1/2 cup finely chopped onion
4 garlic cloves, finely minced
3/4 teaspoon cumin
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1 (15-oz.) can black beans, drained, rinsed
1/4 cup chopped fresh cilantro
1/4 cup chopped purchased roasted red bell peppers
2 egg whites, beaten
1 1/2 cups fresh bread crumbs*
1/2 cup fresh or frozen corn, thawed
4 sandwich buns, split
1. Heat oil in large skillet over medium heat until hot. Add onion; cook 2 minutes. Add garlic, cumin, oregano and pepper; cook 1 minute. Add black beans; cook 3 minutes.
2. Place bean mixture in food processor. Add cilantro and roasted red bell peppers; process 15 to 30 seconds or until combined. Place in large bowl; stir in egg whites, bread crumbs and corn. Cover; refrigerate 15 minutes.
3. With floured hands, pat mixture into 4 patties, each 3 to 4 inches in diameter. (Mixture will be very moist.)
4. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 6 minutes or until browned and thoroughly heated, turning once. Serve in sandwich buns.
TIP *To make fresh bread crumbs, tear whole-grain or white bread into pieces; place in food processor. Process 30 to 60 seconds or until coarse crumbs form. One slice bread yields about 3/4 cup crumbs.
PER SANDWICH: 320 calories, 5.5 g total fat (1 g saturated fat), 0 mg cholesterol, 510 mg sodium, 7.5 g fiber