Yield: 4 servings


  • 1-15 ounce can black beans, rinsed and drained

  • ½ cup frozen whole kernel corn, thawed

  • 1 cup corn chips, finely crushed (about 1/2 cup crushed)

  • ½ cup cooked brown rice

  • ¼ cup finely chopped red onion

  • 1/4 cup bottled chunky salsa

  • 1/2 teaspoon finely chopped canned chipotle peppers in adobo sauce

  • ½ teaspoon ground cumin

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • Finely shredded green cabbage

  • 4 tostada shells, heated according to package directions

  • Bottled chunky salsa

  • Dairy sour cream

  • Fresh cilantro leaves

  • Crumbled queso fresco cheese

  • Avocado slices


  1. In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed.
  2. Add remaining beans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic.
  3. Shape mixture into four 3-1/2-inch patties, about 3/4-inch thick.
  4. Place patties on a tray; cover and chill for at least 1 hour before cooking.
  5. Brush both sides of patties with olive oil.
  6. Cook in a 12-inch skillet or on a griddle over medium heat for 10 minutes or until heated through, turning once.
  7. To broil, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 10 minutes or until heated through, turning once.
  8. Place some shredded cabbage on each tostada shell. Place the burgers over the cabbage and top with additional salsa, sour cream, cilantro, cheese, and avocado.

Nutrition Information:

Calorie: 362        Fat:17 g            Cholesterol: 6 mg        Sodium: 600 mg          Carbohydrates: 9 g               Fiber: 14 g