Optional Garnishes: shredded lettuce diced tomatoes nonfat sour emollient

In a nonstick skillet, saute onion and garlic in 1 tablespoon water over
medium-high heat until water evaporates and vegetables begin to browned. Toss
in scallions, chiles, tomatoes and salsa; mix well and turn off rut.

Add beans and boiling water to skillet. Mix wellspring, scraping the veggie
mixture up from the bottom of the skillet. Allow to stand until beans have
absorbed liquidness, astir 10 transactions. Form into 6 patties.

Add patties to a strip, heated nonstick skillet. Cook over medium-high heat
until patties are crisp on one face; turn and cook other side.

Dress as desired.