Ingredients
Scale
- For the burger patties:
- 1 pound ground beef
- 1 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tablespoon avocado oil
- For the sandwich:
- 1 can (15 oz.) pinto beans, rinsed and drained
- 1 tablespoon prepared salsa
- 1 pickled jalapeño, chopped
- 1/4 teaspoon ground cumin
- Pre-made Guacamole, your own recipe or purchased
- 1½ cup shredded spinach
- 6 small (street style size) flour tortillas
Instructions
- Preheat grill or grill pan to a medium high heat.
- In a medium microwave safe bowl, mash the pinto beans lightly. Leave some of the beans whole. Add the salsa, pickled jalapeño and cumin. Combine and set aside.
- In a large bowl, combine all the burger ingredients except the avocado oil. Shape into burger patties and brush the with oil.
- Grill the burgers to desired doneness.
- Microwave the bean mixture until heated through, about 1 minute.
- Spray tortillas with non stick cooking spray and bake on a baking sheet in a 400* oven or fry in a skillet over medium high heat until crispy.
- To assemble the burgers, place the spinach on one tortilla, top with bean mixture, then a burger patty. Place a dollop of guacamole on top of the burger and place another tortilla on top forming the “bun”. Serve with additional salsa if desired.