Veggie Burger Lettuce Wraps
Prep 20 Minutes
Total 1 Hours
- 1 can (16 oz) Old El Paso™ traditional refried beans
- 1/2 cup whole kernel corn (fresh or frozen)
- 1 cup frozen cooked white rice
- 1/4 cup Progresso™ plain panko crispy bread crumbs
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
- 2 tablespoons vegetable oil
- 12 Bibb lettuce leaves
- Sliced tomatoes and avocados, if desired
Recipe Continues Below
- In medium bowl, mix beans, corn, rice, bread crumbs, onion, cilantro and taco seasoning mix. Shape mixture into 12 patties, using a heaping 1/4-cup scoop for each. Pat down gently so each patty is about 2 1/2 inches in diameter and 1/2 inch thick. Refrigerate at least 20 minutes (for easier handling, refrigerate up to 2 hours).
- Heat 10- to 12-inch nonstick skillet over medium heat. Add 1 tablespoon of the vegetable oil; cook 6 patties in oil, 3 minutes on each side, until nice brown crust forms. Repeat with remaining oil and patties.
- Serve in lettuce leaves as wraps, with tomatoes and avocado.
- These Veggie Burger Lettuce Wraps are delicious with a drizzle of hot sauce.
- This recipe is a great opportunity to learn how to use lettuce as a burger bun, but this veggie patty is also delicious with a regular slider bun too.
- Top Veggie Burger Lettuce Wraps with a sprinkle of Old El Paso™ Shredded 3 Pepper Cheese Blend or Mexican Style 4 Cheese Blend, or top with Old El Paso™ Crema Mexicana Sour Cream.
- 1 Veggie Burger Calories 90 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g ,Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Potassium 40mg; Total Carbohydrate 12g (Dietary Fiber 2g ,Sugars 0g); Protein 2g
- % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 4%
- Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet