Bean and Vegetable Burgers

• 1 15-ounce can no-salt-added kidney beans, rinsed and drained
• 1 15-ounce can no-salt-added black beans, rinsed and drained
• 1/2 cup preshredded carrots
• 4 medium green onions, thinly sliced
• 1/4 cup plain dry bread crumbs
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• Olive oil spray
• 6 lettuce leaves, any variety
• 3 6-inch whole-wheat pita breads, halved into pockets
• 3/4 cup salsa (lowest sodium available)

1. In a food processor or blender, pulse the beans for 20 to 30 seconds, or until the mixture is slightly chunky.
2. Transfer to a medium bowl.
3. Stir in the remaining burger ingredients.
4. Shape into 6 flat patties.
5. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
6. Cook the patties on one side for 3 to 4 minutes, or until browned.
7. Remove the skillet from the heat.
8. Lightly spray the tops of the patties with olive oil spray.
9. Turn over.
10. Cook for 3 to 4 minutes, or until browned.
11. Put the burgers and lettuce in the pita pockets.
12. Serve with the salsa.
13. (Per Serving)
14. Calories: 262
15. Total Fat: 3.5g
16. Saturated: 0.5g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 2.0g
20. Cholesterol: 0mg
21. Sodium: 422mg
22. Carbohydrates: 47g
23. Fiber: 9g
24. Sugars: 6g
25. Protein: 12g
26. Dietary Exchanges
27. 3 Starch
28. 1 Very Lean Meat

salt, salt, carrots, green onions, bread crumbs, chili powder, garlic, salt, olive oil, olive oil spray, pita breads, salsa

Taken from www.epicurious.com/recipes/food/views/bean-and-vegetable-burgers-375708 (may not work)