2 slices soft whole wheat bread, torn into pieces (about 1½ cups)
3 cloves garlic, rough chop
1 can (15.25 ounces) reduced sodium black beans, rinsed and drained
1 can (15.25 ounces) seasoned black beans, drained, but reserve 2 tablespoons juice
2 teaspoons grated lime zest
1 teaspoon chili powder
1 teaspoon fresh oregano
¼ teaspoon salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
8 small flour tortillas
¾ cup light (or regular) sour cream
¾ cup chunky tomato salsa
Place bread in a food processor; process 4 times or until crumbs measure about 1½ cups. Transfer to a bowl.
Combine garlic, beans and reserved bean juice in food processor; pulse 8 times or until beans make a thick paste; do not purée, you want it chunky. Scrape bean mixture into bowl with bread crumbs. Stir in zest and remaining ingredients. With moistened hands, divide bean mixture into 8 equal portions (about ⅓ cup mixture per portion), shaping each into a 3-inch oblong patty. Refrigerate for 30 minutes to several hours.
For the salsa: In a small bowl, stir sour cream and salsa until combined. Refrigerate until ready to use.
Heat a grill to medium heat (350-450 degrees). Brush cooking grates with vegetable oil.
Add patties to grill and cook 3 minutes or until bottom edges are brown. Carefully flip and cook another 3 to 4 minutes.
While burgers finish cooking, toss the tortillas one by one on the grill to warm. Place each patty on a tortilla, top with creamy salsa and fold tortilla in half.
Deborah Pankey, Daily Herald Food Editor