Ingredients
1 can (about 15 ounces) low-sodium whole kernel corn
finely chopped
1/2 cup cornmeal
1/2 cup onion
finely chopped
1/2 cup green pepper
finely chopped
1/2 cup cooked white rice
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cayenne or jalapeño chilies
seeds removed and finely chopped
(optional)
Nonstick cooking spray
6 flour tortillas
6-inch size
Steps
In a large bowl, combine corn and cornmeal.
Add onions, green pepper, rice, chili powder, and pepper. If using cayenne and jalapeño chilies, add them too. Mix well.
Form the burger mixture into 6 equal patties about 1/2 inch thick, and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Spray both sides of the patties with nonstick cooking spray.
In a large pan, brown both sides of the patties over medium to high heat for 5 to 8 minutes.
Bake the patties in the oven for 10 minutes.
Toast the flour tortillas in the oven for 8 minutes.
Place patty on half of tortilla and fold tortilla over to serve like a taco.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 142 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 190 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 48 mg |
| Iron | 2 mg |
| Potassium | 236 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Veggie Burgers. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.