Tex Mex Bean Sliders
Beans are one of the most versatile foods. Here they take center stage in this delicious bean slider. Healthy never tasted so good!
- 2 (15 ounce) cans low sodium pinto beans
- 1½ cups plain bread crumbs
- 2¼ teaspoons ground cumin
- 2 cloves garlic, minced
- 2 eggs
- 2 tablespoons enchilada sauce
- ¼ cup light mayonnaise
- 1 cup crushed saltine crackers
- 2 tablespoons vegetable oil
- 14 slider rolls
- 4 slices American cheese, cut into fourths
- 1½ ounce lettuce
- In a large bowl, combine pinto beans, bread crumbs, ground cumin, minced garlic and eggs. Mix until lightly combined. Use the bottom of a drinking glass to mash beans and stir mixture until a stiff paste is formed. Cover and refrigerate.
- Stir enchilada sauce into mayonnaise. Cover and refrigerate.
- Divide bean mixture into 14 equal portions. Form each portion into a patty, ¼ – ⅜ inch thick.
- Coat a nonstick frying pan with a small amount of vegetable oil. Coat each patty with cracker crumbs, and cook over medium heat until brown. Turn, and cook until second side is brown and patty is set. Internal temperature should reach 165 degrees F.
- On one half of each slider roll, place ¼ slice of cheese. Top with one bean slider, lettuce and enchilada mayonnaise sauce.
Eat plant protein foods more often. Beans and peas, soy products, nuts and seeds are low in saturated fat and high in fiber.
Nutrition facts per serving: 650 calories; 22 g total fat; 6 g saturated fat; 0 g trans fat; 80 mg cholesterol; 1200 mg sodium; 88 g carbohydrate; 9 g fiber; 6 g sugar; 25 g protein