Lunch: Tex-Mex Bean Burgers

This rice-and-bean-based vegetarian burger is hearty and filling, garnished with a fresh salsa to spice things up.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Tex-Mex Bean Burgers

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 c. quick-cooking brown rice
2 medium ripe tomatoes
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 tbsp. finely chopped pickled jalapeño slices
salt
Pepper
1 can lower-sodium pinto beans
1 c. fresh corn kernels
1 clove garlic
1/2 tsp. ground coriander
1/4 tsp. chipotle chile powder
1 tbsp. vegetable oil
4 Hamburger buns
4 Boston lettuce leaves
1 ripe avocado

Instructions

Cook rice as label directs; let cool.
Combine tomatoes, cilantro, lime juice, jalapeño, and 1/8 teaspoon salt.
In food processor, pulse rice, beans, corn, garlic, coriander, chile powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined but still chunky. (This can be refrigerated, covered, up to 4 hours.)
Shape mixture into 4 (1 inch thick) patties. In 12-in. nonstick skillet, heat oil on medium 1 minute. Cook burgers 8 to 10 minutes or until browned, turning once. Serve on buns with lettuce, tomato salsa, and avocado.

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