Black Bean Burgers with Avocado Crema

Ingredients

• 2 cans Black beans (rinsed and drained)
• 1 cup Cooked brown rice
• 1/2 cup Red onion (diced)
• 1/2 cup Corn kernels (frozen)
• 1 tbsp Chili powder
• 1 tsp Cumin
• 2 cloves Garlic (minced)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 large Avocado
• 2 tbsp Lime juice
• 2 tbsp Water
• 4 count Corn tortillas (to serve)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, add 1 can of black beans. Mash these black beans with a fork until mostly broken down. Add the second can of black beans, 1 cup cooked brown rice, 1/2 cup diced red onion, 1/2 cup frozen corn kernels, 1 tablespoon chili powder, 1 teaspoon cumin, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together thoroughly until well combined.
2. 2Divide the black bean mixture into four equal portions. Shape each portion into a patty, about 1.905 cm thick.
3. 3Heat 1 tablespoon of olive oil (not listed, assuming it's a pantry staple for cooking) in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Carefully place the four patties into the hot skillet. Cook for 5 to 7 minutes per side, until the burgers are heated through and have a slightly crispy exterior.
4. 4While the burgers are cooking, prepare the avocado crema. Place 1 large avocado, 2 tablespoons lime juice, and 2 tablespoons water into a blender or food processor. Blend until the mixture is completely smooth and creamy.
5. 5Serve the black bean burgers on 4 corn tortillas, topped with the avocado crema.

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