Fast & hearty dinner winners

It's a snap to get dinner on the table with these easy-prep suppers that get a jump start from a can of beans

Southwest Burgers 

Tex-Mex gets a healthy twist with these satisfying veggie patties slathered with cilantro mayo

Combine mayonnaise and 2 Tbs. cilantro; reserve. Reserve 1 cup beans. In bowl, using fork, mash remaining beans with salsa. Stir in breadcrumbs, remaining 1/4 cup cilantro and reserved beans. Shape into 6 (1/2" thick) patties; chill 30 min.

In large nonstick skillet, heat 2 Tbs. oil over medium heat. In 2 batches, cook patties, turning once, until golden and heated through, 3-4 min. per side, adding remaining 1 Tbs. oil for second batch. Brush burgers with ketchup.

Spread reserved mayonnaise mixture over cut sides of rolls. Dividing evenly, fill buns with burgers, onion, avocado, mango, greens and queso fresco.

Servings: 6. Active time: 40 min. Total time: 1 hr., 15 min. 

Calories: 580 Protein: 17g Fat: 26g (5g sat.) Chol.: 20mg Carbs.: 72g Sodium: 1,360mg Fiber: 11g Sugar: 16g

Mexican Chili Soup 

Fiber-rich hominy is the secret in our set-it-and-forget-it main-chickpeas would work just as well

In 4-qt. slow cooker, stir together beef broth, diced tomatoes with chilis and tomato paste until paste dissolves; stir in carrots, onion, garlic, bay leaf and cumin. Cover; cook on low until vegetables are tender, about 5 hrs.