Ingredients
5
frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
2
tablespoons butter, melted
1
can (7 oz) whole kernel corn with red and green peppers, drained
2/3
cup Old El Paso™ Thick ’n Chunky medium salsa
5
teaspoons olive oil
1/4
cup finely chopped red or yellow onion
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
egg, beaten
1/2
cup Progresso™ plain bread crumbs
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
5
slices (3/4 oz each) Cheddar cheese, cut into quarters
Bibb or leaf lettuce, torn into 20 small pieces
Preparation
Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.
