Experience a tropical twist on a classic favorite with our Coconut Picante Margarita. This refreshing cocktail combines the smooth, creamy essence of coconut with a spicy kick, perfectly balanced by the zesty notes of lime and a hint of agave. Served over ice and garnished with a slice of fresh jalapeño and a sprinkle of sea salt, it's the ideal drink to elevate your evening and transport you to a sun-soaked paradise.

COCONUT PICANTE MARGARITA

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Flavorful black bean patty, fresh sprouts, cucumber slices, tomato, red onion, and dill spread.

In a large bowl, mash the canned black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Prepare the Black Beans

Add breadcrumbs, finely chopped onion, minced garlic, cumin, smoked paprika, salt, pepper, beaten egg, and olive oil to the mashed beans. Mix until well combined.

Mix Ingredients

Divide the mixture into two equal portions and form each portion into a patty shape.

Form Patties

Heat a non-stick skillet over medium heat and add a little olive oil. Cook each patty for about 4-5 minutes per side, or until golden brown and heated through.

Cook the Patties

Toast the burger buns lightly on the skillet for added texture and flavor.

Prepare the Buns

Spread a generous amount of dill spread on the bottom half of each bun. Place the cooked black bean patty on top, followed by fresh sprouts, cucumber slices, tomato slices, and red onion slices. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your favorite side dish. Enjoy!

Serve

canned black beans

breadcrumbs

onion, finely chopped

garlic, minced

cumin

smoked paprika

salt

pepper

olive oil

egg, beaten

burger buns

fresh sprouts

cucumber, sliced

tomato, sliced

red onion, thinly sliced

dill spread