Black Bean Sliders with Creamy California Avocado Sauce

Black Bean Sliders with Creamy Californian Avocado Sauce might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 262 calories, 7g of protein, and 10g of fat each. For 97 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 1285 foodies and cooks. It is brought to you by Cookin Canuck. If you have avocado, olive oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 68%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce, Black Bean Sliders with Avocado Mayonnaise, and The Most Delicious Meatless Black Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free).

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Saute for additional 2 minutes.Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.Divide the mixture into 8 equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.Heat 1 tablespoon canola 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.While the patties are resting in the fridge, make the sauce.In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, olive oil, chipotle pepper and salt. Puree until smooth.Divide the 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.

 

Step by step:

1. Heat 1 teaspoon olive oil in a medium skillet set over medium heat.

2. Add onion and sauté until soft.

3. Add garlic, chipotle pepper, cumin, salt and pepper.

4. Saute for additional 2 minutes.Scrape the mixture into the food processor.

5. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.Scrape the black bean mixture into a large bowl.

6. Add the breadcrumbs and the cilantro. Stir the mixture until combined.Divide the mixture into 8 equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.

7. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.

8. Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat.

9. 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.While the patties are resting in the fridge, make the sauce.In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, olive oil, chipotle pepper and salt. Puree until smooth.Divide the 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.

10. Serve.

Nutrition Information:

covered percent of daily need