I bought some little slider buns a few weeks ago & threw them right into the freezer seeing as I had nothing to put in them. Tonight I finally made some black bean sliders.
You wouldn’t believe how many pictures I took of the ingredients. First I forgot the corn.
Then I forgot the cilantro.
I had to run outside with Bea on my hip, deposit her in her swing so I could cut it, and run back in, snap another pic only to realize I forgot the salt.
Ok. So sorry & ignore all the items in the background.
GARSH!! I forgot to take a pic of the slider buns and we ate them all last night!
Let’s get down to business.
I found this recipe on http://www.bakedbree.com
- 1 can black beans, drained & rinsed (Note: save liquid!)
- 1 medium onion, chopped small
- 2 cloves garlic minced
- 1 tbsp taco seasoning (or make your own with cumin, paprika, oregano, garlic powder)
- 1/2 c corn (I used frozen)
- 1/2 c bread crumbs
- 1 egg
- 1/4 c chopped cilantro (unless you don’t like it!)
- 1/2 tsp salt
- 2 tbsp olive oil
This recipe made 10 sliders.
Combine onions, breadcrumbs, garlic, egg, cilantro, salt & taco seasoning thoroughly in bowl.
Add black beans & corn. Mash together!
If mixture is too dry, add some of the black bean liquid you saved because you paid attention to the note about that in the ingredients list! Once the mixture is thick but cohesive, cover & refrigerate for 30 minutes.
Remove from fridge, form patties of whatever size buns you have and put back in fridge for 15 minutes to chill.
Fry in olive oil in a non-stick pan for 5 minutes on each side.
These came out really yummy! I added sliced cheddar to G’s sliders and jalapenos & ketchup to mine. We ate them with a broccoli salad with an Asian dressing (will post recipe for dressing later).
They don’t look pretty because it was dark out by the time I made them. No natural light = ugly food pics.
Next time I make these I’m going to add chopped jalapenos to the mixture and make them regular sized for wheat buns.