½ C diced onion
½ C dry breadcrumbs
¼ C chopped cilantro
2 T minced seeded jalapeno pepper
2 T sour cream
1 t hot pepper sauce
½ t cumin
¼ t pepper
1/8 t salt
15 oz pinto beans, drained and mashed
8 oz corn
Mix everything until well combined. Shape into 4-6 patties. Bake until firm. Put on grill at the end if desired.
For a chipotle mayonnaise topping, mix ¼ C mayo, 1 t minced chipotle chili in adobo sauce.
Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.