1 tsp olive oil
1/2 c minced onion
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/4 c breadcrumbs
2 canned chipolte chilies, plus 2 tbsp adobo sauce
1 egg, beaten

In small skillet, heat olive oil. Add onion, saute for 2 minutes. Add garlic, saute for 2 minutes, until both are tender. Cool slightly.

In a large bowl, mash beans lightly with potato masher or fork. In food processor, blend chilies and adobo sauce well, and add to beans. Add onions, garlic, breadcrumbs, and egg white. Stir well. Allow to rest in the refrigerator for 15 minutes.

Shape mixture into 4 patties, and place on waxed paper. Refrigerate patties for a few hours to give flavors a chance to meet.

These patties can be grilled or pan fried. If grilling, spray rack with oil. If pan frying, heat a small amount of oil in skillet. Cook 3 minutes each side, until crispy and browned.

Excellent for breakfast, as a snack, or with dinner.