1 (16-ounce) can low-sodium black beans, rinsed and drained
1 tablespoon each: chili powder, cumin and hot sauce
1 slice whole-wheat bread
1/2 cup each: diced green and red bell pepper
1/2 cup diced onion
1 garlic clove, peeled and minced
2 teaspoons canola oil
Whole-wheat slider buns, for serving
Spinach leaves, for serving
Tomato slices, for serving
In bowl of a food processor, combine the beans, egg, chili powder, cumin and hot sauce. Pulse briefly just until beans begin to break down. Move mixture to a large bowl. Without cleaning, return processor bowl and add the bread. Process into crumbs. Add the peppers, onion and garlic; pulse briefly to combine. Combine pepper mixture with bean mixture and stir thoroughly.
In a large skillet over medium-high heat, add the oil. Using 1/4-cup measure, drop bean mixture into skillet to form patties. Flatten slightly. Cook patties until brown on first sides, for about 2 minutes, and carefully turn over. Brown second sides, for about 2 minutes, and remove from skillet. Do not crowd pan. Continue until all patties are cooked. (May be made ahead of time and refrigerated for up to 4 days.) Patties are a bit fragile.
Serve on the slider buns with the spinach and tomato.
Makes 6 servings.