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Fiesta Pinto Patties

Fiesta Pinto Patties

Creamy and moist inside, these vegetarian pinto patties are barely breaded and make for a fun and delicious way to eat beans. The slightly spicy sauce is the perfect topping for this delightful and tasty treat! Enjoy HeartMath Kitchen’s unique take on a meatless burger.

Fiesta Pinto Patties


3 cups of canned pinto beans, drained and rinsed; or dried beans*
1 cup sweet onion, chopped
1 cup bread crumbs (⅓ cup for bean mixture, ⅔ cup for breading)
⅓ cup corn
2 eggs
2 Tablespoons low-fat sour cream
1 Tablespoon cilantro, finely chopped
1 teaspoon salt
½ teaspoon garlic, freshly minced
½ teaspoon cumin
½ teaspoon hot sauce
⅛ teaspoon pepper
7 leaves Romaine lettuce
¾ cup olive oil for frying, divided

Chipotle Sauce:

¾ cup Vegenaise or mayonnaise of choice
1 Tablespoon cilantro, finely chopped
1 Tablespoon lime juice
1 Tablespoon water
½ teaspoon chipotle paste or powder
¼ teaspoon cumin
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ teaspoon salt


  • Saute onion in 1 Tablespoon oil and when just tender add minced fresh garlic. Cool slightly.
  • With kitchen or hand mixer, mix all patty ingredients until well mashed and combined. (You can also mash by hand with potato masher.)
  • Form into patties, about ¼ cup each, then coat patties with breadcrumbs to help them stay together during cooking. Place in fridge for fifteen minutes to help them hold together.
  • In 10-inch frying pan, heat ½ cup oil to medium heat. Remove patties from plate with spatula and fry until browned, turning only once. (Using two spatulas helps. Gently coax them as you turn since they may fall apart easily.) Brown them on both sides and drain on paper towels.

Note: As patties cook, the oil will be absorbed so add the remaining oil when needed. Don’t add too much oil at a time, or it will reduce the heat of your oil and the patties won’t fry well, plus they’ll have absorbed too much oil.

  • Mix together sauce ingredients with a whisk until well blended.
  • Serve patties on lettuce leaves and top with chipotle sauce and a sprinkling of cilantro.

Serves: Six

Total cooking time: 45 minutes.


*Tip from the HeartMath Kitchen:

Dried pinto beans on burlapHow to Cook Dried Beans:

If you would like to make the beans from scratch, follow the steps below.


2 cups pinto beans, dried

  • Sort through beans to remove any rocks or dirt.
  • Soak the beans overnight in a pot covering the pan of beans with water at least three inches above the beans. The next morning, the beans will be filled with water and ready to cook. Pour out the water and rinse beans.
  • Fill pot with fresh water, covering beans at least one inch above the beans. Bring beans to a boil. Reduce heat and simmer with lid on for about two to four hours, checking for tenderness. Every hour make sure beans continue to have enough water.
  • Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Use amount you prefer. Simmer for a short time after adding salt and any other seasonings you like.

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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
11:53PM PST on Dec 10, 2013

Thanks for yet another healthy and easy recipe.

10:25AM PST on Nov 22, 2013

I would like to see pinto patties in restaurants.

8:49AM PST on Nov 13, 2013

Thanks for sharing.

6:07AM PST on Nov 10, 2013

Thank you

11:55PM PST on Nov 8, 2013

Thanks for posting this

4:40AM PST on Nov 8, 2013


4:38AM PST on Nov 7, 2013

sounds yummy!

5:08PM PST on Nov 6, 2013

Interesting recipe

1:32PM PST on Nov 6, 2013

Sounds delicious and nutritious. Thanks.

1:14PM PST on Nov 6, 2013

Thank you for the delicious sounding recipe! I can't wait to try it.

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