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Black Bean Sliders
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Prep Time:
45 minutes
Total Time:
3 hours 35 minutes
Impress your guests with tasty homemade black bean sliders using frozen rolls for unique slider buns. Perfect for vegetarians and meat lovers alike!
Ingredients:
  • 5 frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
  • 2 tablespoons butter, melted
  • 1 can (7 oz) whole kernel corn with red and green peppers, drained
  • 2/3 cup thick & chunky medium salsa
  • 5 teaspoons olive oil
  • 1/4 cup finely chopped red or yellow onion
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 egg, beaten
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 5 slices (3/4 oz each) Cheddar cheese, cut into quarters
  • Bibb or leaf lettuce, torn into 20 small pieces
Instructions:
  • Allow rolls to naturally thaw at room temperature until soft yet slightly chilled, for approximately 10 minutes. Coat a cookie sheet with cooking spray. Divide each roll into quarters and form them into balls. Arrange the dough balls on the prepared cookie sheet. Gently brush the tops of the dough balls with butter. Cover with plastic wrap that has also been sprayed with cooking spray. Proof in a warm spot for 2 to 2 and a half hours, until the dough balls have doubled in size.
  • Preheat oven to 350°F. Unwrap buns and bake for 12-15 minutes until golden brown. Transfer to a cooling rack after baking.
  • Combine the ingredients for the salsa in a medium bowl. Cover and refrigerate until ready to serve.
  • In a 10-inch nonstick skillet, warm 1 teaspoon of oil over medium heat. Sauté onion for 3 to 4 minutes, stirring frequently, until it becomes tender. Remove from heat and let it cool slightly.
  • In a medium bowl, mash beans, leaving some whole. Add egg, bread crumbs, garlic, cumin, salt, pepper, and cooled onion. Mix well. Form 20 (1-inch) balls, using about 1 scant tablespoon for each.
  • Heat 2 teaspoons of oil in the skillet over medium heat. Form half of the bean balls into patties, about 1 1/2 inches in diameter, using the back of a spatula. Cook for 4 to 6 minutes, flipping once, until golden brown. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons of oil and bean balls.
  • Separate the buns. Layer lettuce, bean patty, a quarter of cheese, and a heaping tablespoon of corn salsa on each bun bottom. Place the bun tops to cover.

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