Spicy Black Bean Sliders

Last night's menu consisted of these cute lil’ sliders. Not only are the a piece of cake to put together, but they are seriously healthy and good for you!

I really like sliders like this because they’re super simple to prepare and so much fun to eat! You can pile them high with whatever condiments you have on hand and dig in.

I topped my burgers with avocado, Swiss cheese, and a mixture of Sriracha and Greek yogurt. The best part of this entire recipe is the fact that my husband LOVED them! They were spicy and satisfying, so he didn't even miss the meat.

Spicy Black Bean Sliders

Recipe adapted from Eat Live Run

Ingredients:

2 cans black beans, drained and rinsed

1 jalapeno

2 cloves garlic

2 T tomato sauce

1/2 cup Panko breadcrumbs

2 tsp cumin

1 1/4 tsp salt

avocado for topping

Swiss cheese, sliced

1 T Sriracha (adjust according to how much heat you can handle!)

1/4 cup Greek yogurt

olive oil (or canola oil) for frying burgers

slider buns (I used Hawaiian Sweet Rolls)

Directions:

Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor and mince finely.

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs and tomato sauce. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

In a small mixing bowl combine Greek yogurt and Sriracha.

Serve burgers with avocado slices, Swiss cheese, and sriracha/yogurt.

*I toasted the buns in the oven prior to serving. 

Taco Soup

 

Taco Soup Recipe

• 1 onion diced
• 1 (15 1/2-ounce) can kidney beans
• 1 (15 1/2 ounce) can black beans
• 2 (15 1/4-ounce) cans whole kernel corn, drained
• 1 (14 1/2-ounce) can Rotel tomatoes
• 1 (14 1/2-ounce) can Fire Roasted tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• 1/4 cup finely diced jalapenos
• Sour cream, for garnish
• Grated cheese, for garnish
• Diced avocado, for garnish

Directions:

Saute the onions in a large skillet and transfer to a large crock pot. Add the beans, corn, tomatoes, jalapenos, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, ladle soup into a bowl and top with sour cream, cheese, and avocado.