1 can 540 ml (19 oz) black beans, rinsed and drained
675 g (1 1/2 lb) white fish fillets, skinless (sole, tilapia, or other)
Toasted hamburger buns
Salt and pepper
In a large skillet, brown the onion and peppers in half of the oil (30 ml / 2 tbsp). Add the chili powder and garlic and cook for 1 minute. Add the vinegar, brown sugar, tomatoes and beans. Bring to a boil and simmer for 15 minutes or until the sauce thickens. Keep warm.
Meanwhile, in a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Remove from the heat and break the fish into pieces with a fork. Stir in the bean mixture.
To serve, generously garnish to bottom buns with the bean and fish mixture. Add the pickles and close with the top buns.
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