Spicy Mexican Bean Burger

16 oz Canned red kidney beans;

Drained & rinsed 1/2 sm Onion; coarsely chopped

1/2 Green pepper; coarsely ch.

1 Carrot, steamed; mashed

1/8 c Picante sauce or salsa

1 c Bread crumbs

1/2 c Flour

1 ts Black pepper or to taste

Dash of chili powder Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15-20 minutes, until firm, brown and done. Serve on whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chi and a large glass of iced tea. These can be grilled or pressed in those new=fangled sandwich presses... a lot quicker and tastier than baking. The judges suggested adding 1/2 teaspoon of salt to the recipe. From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] ~--