This veggie-licious burger provides 12 grams of filling fiber, nearly half of your recommended daily intake. Cool beans!

Ingredients

　　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.

Nutrition Per Serving

　　14 g fat

　　4 g saturated fat

　　58 g carbohydrate

　　12 g fiber

　　18 g protein

　　#### Nutritional analysis provided by Self