Preparation / Directions:
nonfat sour cream
In a nonstick skillet, saute onion and garlic in 1 tablespoon water over
medium-high heat until water evaporates and vegetables begin to brown. Toss
in scallions, chiles, tomatoes and salsa; mix well and turn off heat.
Add beans and boiling water to skillet. Mix well, scraping the veggie
mixture up from the bottom of the skillet. Allow to stand until beans have
absorbed liquid, about 10 minutes. Form into 6 patties.
Add patties to a clean, heated nonstick skillet. Cook over medium-high heat
until patties are crisp on one side; turn and cook other side.
Garnish as desired.