Chipotle Black Bean Sliders

Okay, these might be my new favorite snack.  They're  healthy, delicious, and there's barely any clean up!  Nick and I devoured these last night during movie night.  I highly recommend them!

INGREDIENTS

chipotlebackbeansliders.jpg

2 14 ounce cans black beans, rinsed and drained
2 Tbsp + 2 teaspoons olive oil
1½ cups chopped onion
3 garlic cloves, minced
1½ tsp cumin
½ tsp salt
2 chipotle peppers in adobo, finely chopped
1 cup frozen corn, thawed
1 roma tomato, sliced
1 green onion, chopped (plus more for garnish)
1 egg
¾ cup whole-wheat breadcrumbs
Mexicali Dip (store-bought)
King's Hawaiian Buns
1½ cups frozen sweet potato fries, cooking according to package directions
 

DIRECTIONS

  • Add black beans to a large bowl. Using a fork, mash up about half of the beans. Set aside.
  • In a small sauté pan, heat 2 teaspoons olive oil over a medium heat. Add onions and garlic. Saute until softened, about five minutes. Set aside.
  • Add onion mixture, cumin, salt, peppers, corn, egg and bread crumbs to beans. Mix to combine. If the mixture is too wet, add more breadcrumbs.
  • Form into 8 slider patties.
  • Heat a large non-stick skillet to a medium-high heat. Add olive oil. Cook patties until golden brown on both sides, about 3-4 minutes per side.  When there's about 1-2 minutes left of grilling, add a slice of pepper jack cheese on top of each patty.
  • Assembly:  Place patties on slide bun, top with tomato, green onion, and mexicali dip.  
  • Serve with sweet potato fries.

 

Dinner, Healthy, AppetizersMarie KellyMilford KitchenSliders, vegetarianComment