2 T mayo

1/4 cup packed fresh cilantro leaves, chopped

1 T unseasoned fresh bread crumbs

1/2 tsp hot red pepper sauce, or more to taste

1/2 tsp ground cumin

salt and black pepper

1 cup loosely packed sliced lettuce

4 mini (4-inch) whole wheat pita breads, warmeed

1/2 cup salsa

In a large bowl, using a potato masher or fork, mask the beans with the mayo until almost smooth; leave some lumps for texture. Stir in the cilantro, bread crumbs, hot pepper sauce, cumin and salt and pepper to taste, mixing well.

With lightly floured hands, shape the bean mixture into four 3-inch burgers. Lightly spray both sides of each with non-stick cooking spray.

Heat a wide skillet over medium heat until hot. Add the burgers and cook until lightly browned on the bottom, about 3 minutes. Turn and cook for 3 minutes longer, or until heated through.

Divide the lettuce among the pitas, add a burger to each, top with salsa and serve.

1/4 cup diced pineapple

Juice of 1/2 lime

Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for 1 hour.

1 c black beans
2 c water

Bring to a boil for 2 minutes, let sit for >1 hr
(Alternatively, soak o/n in water)
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2 c water
1 small onion, chopped
2 T garlic
1 t salt
2 t cumin
1/8 – 1/4 t cayenne pepper

Pressure cook for 10 minutes. If there is still a lot of liquid, can be simmered
under atmospheric pressure for another 10-15 minutes. Cooking time may need to
me changed if beans soaked for longer or shorter than 1 hour. Excess liquid can
be removed after pressure cooking.