Ingredients:
2 poblano chiles
cooking spray
1 cup chopped onions
2 garlic cloves, minced
1/4 teaspoon salt
1 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) cans hominy, rinsed and drained
3/4 cup masa harina, divided or 3/4 cup cornmeal
1 tablespoon canola oil
3/4 cup shredded monterey jack pepper cheese
2 tablespoons reduced-fat sour cream
2 tablespoons low-sodium salsa
4 whole wheat hamburger buns, toasted
Directions:
ROAST CHILES: Preheat broiler.
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion and garlic; saute 5 minutes.
Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
Combine bean mixture and 1/2 cup masa in a medium bowl.
Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
Heat oil in skillet over medium heat.
Add patties to pan; cook 4 minutes.
Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
Combine sour cream and salsa in a small bowl.
Spread 1 tablespoon sour cream mixture on top half of each bun.
Place patties on bottom halves of buns; top each serving with 2 pepper strips.
Cover with tops of buns.
Servings: 4
Time preparation: 20 min.
Time total: 43 min.