- 1 can (15 ounce) low-sodium black beans, rinsed and drained
- 3/4 cup corn, thawed if frozen
- 1/2 red bell pepper, cut into 1/4-inch dice
- 1/4 cup whole-wheat breadcrumbs
- 1/4 cup chopped fresh cilantro
- 3 large egg whites, lightly beaten
- 1 tablespoon chopped chipotle chile in adobo
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 8 cups baby spinach
- Pinch of nutmeg
- 1/2 avocado, mashed
- 1/3 cup reduced-fat sour cream
- 1 teaspoon fresh lime juice
- 4 whole-wheat hamburger buns, split
- In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.