Ingredients
1/4 cup roasted red pepper-tomato salsa or salsa
1/4 cup reduced-fat mayonnaise
4 corn tortillas
1/2 cup frozen corn kernels
2 teaspoons vegetable oil, divided
4 Gardenburger® Black Bean Chipotle patties
4 slices (3/4 oz. each) Monterey Jack cheese
1 cup canned black beans, rinsed and drained
2 thin slices red onion, separated into rings
1/4 cup guacamole
Directions
1. In small bowl stir together salsa and mayonnaise. Set aside.
2. Loosely wrap tortillas in paper towels. Micro-cook on high for 20 to 30 seconds or until warm. Remove paper towels. Wrap in foil to keep warm.
3. In large nonstick skillet combine corn and 1 teaspoon of the oil. Cook and stir over medium-high heat about 3 minutes or until corn begins to brown. Remove from skillet. Keep warm.
4. Brush both sides of Gardenburger® Black Bean Chipotle patties with remaining oil. In same skillet cook patties over medium heat for 7 to 10 minutes or until heated through, turning once. Remove from heat. Top each patty with slice of cheese. Cover. Let stand about 1 minute or until cheese melts.
5. To serve, place corn tortillas on 4 serving plates. Top with salsa mixture, patties, black beans, onion and corn. Spoon dollops of guacamole on top. Serve immediately.
Yield: 1/2 cup salsa mixture; 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F