Abby, Zoë and Enzo

Prep: 20 minutes  Grill: 8 minutes  Makes:  4 servings

¹/₂ of a medium avocado, seeded and peeled
1  tablespoon lime juice
   Salt
   Ground black pepper
2  slices whole wheat bread, torn
3  tablespoons fresh cilantro leaves
2  cloves garlic
1  15-ounce can black beans, rinsed and drained
1   canned chipotle pepper in adobo sauce
1  to 2 teaspoons adobo sauce
1  teaspoon ground cumin
1  beaten egg
1  small plum tomato, chopped

Step 1:  For guacamole, in a small bowl mash the avocado.  Stir in lime juice; season to taste with salt and black pepper.  Cover surface with plastic wrap and chill in the refrigerator until ready to serve.

Step 2:  Place torn bread in a food processor bowl or blender container.  Cover and process or blend until bread resembles coarse crumbs.  Transfer bread crumbs to a large bowl; set aside.

Step 3:  Place cilantro and garlic in the food processor bowl or blender container.  Cover and process or blend until finely chopped.  Add the beans, chipotle pepper, adobo sauce, and cumin.  Cover and process or blend until bread resembles coarse crumbs.  Transfer bread crumbs to a large bowl; set aside.

Step 4:  Lightly grease the rack of an uncovered grill.  Place patties on the rack.  Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.

Step 5:  To serve, top patties with guacamole and tomato.

Nutrition Facts per serving:  178 calories, 7g total fat, 53mg cholesterol, 487mg sodium, 25g carbohydrates, 11g protein

Source:  Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003  Page 99.