Ingredients

The following ingredients have 4 Servings
  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1/4 cup guacamole
  • 1/4 cup salsa
  • Reduced-fat sour cream (optional)

Instruction

  • Add water to a pan and bring to a boil over high heat.
  • Add rice and cover. Reduce heat and simmer for 5 minutes.
  • Remove rice from heat and set aside.
  • Add black beans to a mixing bowl. Use potato masher or fork to lightly smash, leaving about one quarter of the beans whole.
  • Fluff rice and add to the beans.
  • Add breadcrumbs, eggs, garlic salt, and pepper. Mix to combine well.
  • Divide mixture evenly to make four 1-inch thick patties.
  • Lightly oil a non-stick skillet and heat to medium-high.
  • Add patties and cook for 4-5 minutes.
  • Turn patties and cook for an addition 4-5 minutes.
  • Remove from heat once browned and heated through.
  • Top each of the cakes with 1 tablespoon of guacamole and 1 tablespoon salsa. Add a dollop of sour cream, if using. Serve immediately.