The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

• 1 (15oz) can of refried black beans (I like Bearitos)
• 1t olive oil
• 1 small yellow onion, minced
• 3 garlic cloves, minced
• 1 cup rolled oats
• 1T shoyu, tamari or soy sauce
• 1t paprika
• 2t cumin
• 2t chili powder
• 1/2t salt
• 1/4t pepper
• dash of hot sauce

1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
3. Mash all the ingredients together until evenly combined.
4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

• 3 cups red cabbage, shredded
• 1/2 cup carrots, sliced
• Slaw Dressing:
  • 3T reduced fat vegenaise
  • 1T lime juice
  • 1t red wine vinegar
  • 1/2t chipotle chili powder
  • 1/4t garlic powder
  • 1/4t salt
  • 1/4t pepper

1. Whisk the slaw dressing together. Taste for salt and pepper.
2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.