Did you know that a chipotle is a jalapeno pepper that has been smoked? This burger takes on a slightly smoky flavor due to the seasoning, but you can substitute smoked paprika or any chili powder you like for a slightly different flavor. Try serving these alongside our[ baked sweet potato fries. ](https://www.bmc.org/recipes/sweet-potato-fries)



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 15 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Beans - 1 (15-oz) can of pinto beans, drained and rinsed Corn - 1 (8.75-oz) can of corn kernels, drained and rinsed Bell-pepper - ½ cup, diced (any color) Egg - 1 large Yogurt - 2 Tablespoons plain Greek yogurt or low-fat/non-fat sour cream  Breadcrumbs - ½ cup, dry Onion - ½ cup, diced Spices - 1 teaspoon chipotle chili powder or smoked paprika or any chili powder of your choice  Spices - ½ teaspoon cumin Black-pepper - ¼ teaspoon Salt - 1/8 teaspoon 

## Instructions

Step 1

Combine all ingredients, except pinto beans, in a medium bowl. Mix well.

Step 2

Add pinto beans and partially mash.

Step 3

Form 4 big patties from mixture. Refrigerate for 10 minutes.

Step 4

Heat sauté pan with 2 tsp. oil. Add patties and cook each side about 5 minutes, until golden brown. 

 

### Notes

## Nutrition Information

  Serving Size: 1 burger serving Calories: 215 Calories Fat: 4g Saturated Fat: 1.4g Carbohydrates: Net Carb: 31g Dietary Fiber: 7g Protein: 10g Sodium: 300  

## Dietary Restrictions

 Vegan