Brooke’s Black Bean Sliders
Brooke Jacob, MS, RD, CDE, Nutrition Services program manager, prepares these black bean sliders for game day — and they are winners any day of the year. Serve with fruit, veggies or our guacamole dip.
Ingredients
| 1-15oz can black beans, undrained |
| 1-4oz can chopped green chilies, undrained |
| 1 cup plain dry bread crumbs |
| 1 teaspoon chili powder |
| 1 large egg, beaten |
| ¼ cup yellow cornmeal |
| 2 tablespoons canola oil |
| 2 tablespoons sour cream or yogurt, if desired |
Directions
- Place beans in their juice in food processor or blender. Cover and process until slightly mashed. Remove from food processor.
2. In a bowl, mix beans, chiles in their juice, bread crumbs, chili powder and egg.
3. Shape mixture into 12 patties, each about ½ in thick.
4. Coat each patty lightly with cornmeal.
5. Heat oil in skillet over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and cooked through.
6. Move patties to serving plate. Dollop sour cream or yogurt as desired.
Serves: 12
Serving Size: 1 patty
Nutrition
| Calories | 106 | Total Fat | 3.5 g |
| Saturated Fat | .5 g | Monounsaturated Fat | 1.5 g |
| Polyunsaturated Fat | .75 g | Trans Fat | 0 g |
| Cholesterol | 15 mg | Sodium | 159 mg |
| Potassium | 94 mg | Total Carbohydrate | 14 g |
| Dietary Fiber | 2 g | Sugars | 1 g |
| Protein | 4.5 g |
