Grilled Tex-Mex Veggie Burgers

This recipe doesn't even take 25 minutes to prepare as the recipe (from Pillsbury) suggests. It's got great tang and is a good daily veggie boost.

Serves 2


Ingredients:

• 1/2 C frozen whole kernel corn
• 1/4 C finely chopped red bell pepper
• 1 tbsp cider vinegar
• 1/4 tsp chili powder
• 1/8 tsp ground cumin
• 2 frozen vegetable burgers (*We use Garden Veggie Patties from MorningStar Farms.)
• 2 whole wheat pita breads (6"), cut in half to form pockets
• 2 tbsp reduced-fat sour cream
• (*We also add shredded cheddar cheese.)

Directions:

1. Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low. Cook about 5 minutes or until vegetables are crisp-tender.
2. Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through. (*We skip this step and just heat the patties in the microwave.)
3. Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture, sour cream and cheese. 

Et voila!

(Ok, so my end-product photos were lousy, but here's a little color to make up for it!)