Black Bean Sliders with Creamy California Avocado Sauce

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Recipe Provided By the California Avocado Commission
A meatless variation on sliders, these are great for snacks or appetizers for a springtime get together. The creamy avocado sauce makes them taste absolutely delicious.

Black Bean Sliders with Creamy California Avocado Sauce

Recipe type: Yield: 8 Prep time: Cook time: Total time:


A meatless variation on sliders, these are great for snacks or appetizers for a springtime get together. The creamy avocado sauce makes them taste absolutely delicious.

Ingredients:

  • 1 tsp. canola oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium chipotle pepper, seeded and minced
  • ¾ tsp. ground cumin
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 ½ tsp. fresh lime juice
  • 3 Tbsp. panko bread crumbs
  • 3 Tbsp. minced cilantro
  • 1 Tbsp. canola oil
  • – Creamy California Avocado Sauce –
  • 8 whole wheat dinner rolls, cut in half
  • 2 Roma tomatoes, sliced
  • – Creamy California Avocado Sauce –
  • 1 ripe, Fresh California Avocado, seeded, peeled and diced
  • ¼ cup minced cilantro
  • 2 Tbsp. nonfat plain Greek yogurt
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. olive oil
  • ½ small chipotle pepper, chopped
  • ⅛ tsp. salt

Directions:

  1. Heat oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Sauté for an additional 2 minutes.
  2. Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.
  3. Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.
  4. Divide the mixture into equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.
  5. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.
  6. Heat oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.
  7. Divide the Creamy California Avocado Sauce between the rolls (about 1 tablespoon, plus 1 teaspoon sauce per roll). Top each with one black bean patty and one slice of tomato. Serve.
  8. – Creamy California Avocado Sauce –
  9. In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, oil, chipotle pepper and salt. Puree until smooth.

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