Yields1 Serving

Ingredients

1 15 oz can no-slat-added black beans, rinsed

2 cloves garlic, minced, divided

½ tsp ground cumin

½ tsp salt, divided

⅛ tsp ground pepper

¼ cup crushed tortilla chips or panko breadcrumbs

¼ cup quick-cooking oats

2 tbsp toasted pumpkin seeds, chopped

2 tbsp chopped fresh cilantro plus 1/2 cup, divided

1 large egg, lightly beaten

¼ cup low-fat plain Greek yogurt

½ avocado

1 tsp lime zest

2 tbsp lime juice

2 tbsp water

4 cups shredded cabbage (green and/or red)

2 tsp olive oil

4 whole-wheat buns, halved and toasted

Directions

Combine beans, half the garlic, cumin, half of the salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining salt. Add cabbage and toss to combine.

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.