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8 Recipes: Entrees

Southwestern Pumpkin Burgers

Ingredients:

6 tsp olive oil, divided

1 medium onion, chopped

½ cup finely chopped red or green bell pepper

½ cup fresh or frozen corn

2 cloves garlic, minced

2 tsp ground chili powder

1 tsp ground cumin

1 ½ cups Fresh Tomato Salsa

½ cup canned unseasoned pumpkin puree

½ cup shredded Monterey Jack or Cheddar cheese

½ cup toasted wheat germ

½ cup fine dry breadcrumbs

2 Tblsp chopped fresh parsley

½ tsp salt

Freshly ground pepper to taste

6 8-inch flour tortillas

2 cups shredded lettuce

Preparation:

Heat 2 tsp oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

Meanwhile, prepare Fresh Tomato Salsa, if using.

Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to onion mixture; mix well. With dampened hands, form vegetable mixture into six ½ inch thick patties, using about ½ cup for each.

Preheat oven to 325 degrees. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Per Serving: 331 Calories; 13 G Total Fat (3 G Sat, 6 G Mono); 45 G Carbohydrate; 12 G Protein; 4 G Fiber; 587 Mg Sodium.

Eating Well, The Magazine of Food & Health, Summer 2002 page 54