Tex-Mex Pinto Bean Burgers

For some reason this recipe has taken a long time for me to post.  The first time I made it was last fall and we fell in love with them from first bite. I have made them several times since then. This recipe is adapted from Cinnamon Spice and Everything Nice.

Burgers:
1 (15 oz) can pinto beans (rinsed and drained)
1/2 cup corn
1/3 cup fresh tomato (diced)
1/4 cup red onion (diced)
1/2 teaspoon coarse salt
fresh black pepper to taste
1/2 tsp chile powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/3 cup bread crumbs or ground oatmeal
2 tbsp olive oil

Toppings:
Cheese
Avocado
Tomato
Onion
Lettuce

Place the pinto beans in a mixing bowl and mash several times with a potato masher. Add in the remaining ingredients (except olive oil) and stir.  Form patties and set to the side.  Heat the olive oil in a skillet. Brown the burgers on each side for several minutes and until cooked through. Top with cheese and remove from skillet. Dress up your burger however you desire and serve.

Easy Roasted Red Potatoes

This is one of my easy go to ways to make red potatoes!  Super yummy and goes with such many different entrees.

8 red potatoes
2 tbsp olive oil
1 tsp pepper
2 tsp lowery's seasoning

Heat over to 425. Cut the potatoes into chunks.  Toss in olive oil, pepper, and lowery's seasoning.  Place in a single layer on a greased cookie sheet.  Bake for 35 to 40 minutes rotating every 10 minutes. Remove from oven and serve. 

Black Bottom Cupcakes

I love these little black bottom cupcakes but this was my first time every making them. Mmmmmm there is nothing bad about chocolate and cream cheese.  This recipe is from Alida's Kitchen.

Filling:
8-oz block cream cheese, room temperature
1 egg
1/3 cup granulated sugar
1 tsp vanilla extract
1 cup mini simi-sweet chocolate chips

 Cake:
1 1/2 cups AP flour
1 cup brown sugar (packed)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt (optional)
1 cup water
1/3 cup canola oil
1 tbsp vinegar
1 tsp vanilla extract

Heat oven to 350. Grease muffin cups. In a small bowl beat together the cream cheese, egg, sugar and vanilla extract.  Stir in the chocolate chips and set to the side.  In a large bowl whisk together the flour, brown sugar, cocoa powder, baking powder and salt.  In a small bowl combine the water, canola oil, vinegar and vanilla extract.  Add the wet ingredients to the dry ingredients and fold to combine.  Scoop the batter into the muffin tins, filling each cup half full. Top with a tablespoon of cream cheese mixture. Bake for 20 to 25 minutes or until cake batter is baked through. Cool for 5 minutes in the pan then remove and cool on a baking rack.