I ate this on flour tortillas with the bean and corn salsa that I have been making a lot recently.
1 15-ounce can of pinto beans, rinsed and chained
1/2 cup of Monterey Jack cheese
1/4 cup finely crushed baked tortillas
2 Tbsp. finely chopped green onions
1 Tbsp. finely chopped cilantro
1/8 tsp. ground cumin
1 large egg white (or egg substitute)
1 1/2 tsp. canola oil
Mash the beans with a fork, and add cheese and next five ingredients. Stir well until combined. Form into four 1/2 inch-thick patties.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties, cook 3 minutes until browned and thoroughly heated.
Serve on tortillas with your choice of toppings: sour cream, guacamole, bean and corn salsa, or cheese.
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