Vegetarian Mexi Sliders
If you're looking to UP your vegetarian game try these easy and quick Vegetarian Mexi Sliders. When weeknights mean you're short on time these little vegetarian sliders are BIG on flavor.
Servings: 12 sliders
Ingredients
- 1 can kidney beans drained
- 1 tsp chili powder
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- pinch cayenne omit if you don't like heat
- 2 TBSP flour more depending on how well drained your beans are
- 1 TBSP olive oil
- 12 slider buns
- sliced tomatoes
- shredded lettuce or cabbage
Lemon Chipotle Sour Cream
- 1/2 cup sour cream
- 1/2 tsp lemon juice
- 1/2 tsp chipotle powder
Instructions
- mix the beans with the chili powder, garlic, cumin, smoked paprika, and cayenne (if using)
- pulse together in a food processor until beans are finely chopped
- add flour, pulse 2-3 more times to combine
- check the mixture, if it's very wet add a little more flour to bind it together
- heat the oil in a frying pan over medium heat
- when the oil is hot drop by dollops in the oil
- cook 2-3 minutes
- meanwhile make the Lemon Chipotle Sour Cream by mixing together the sour cream, lemon juice, chipotle powder
- then turn the sliders carefully, and using a spatula press down gently to make a small slider patty
- cook 2-3 more minutes
- drain on paper towels while the other batch cooks
- serve hot with slider buns, tomatoes, shredded lettuce and the Lemon Chipotle Sour Cream OR use assorted condiments, like aioli, mayonnaise, ketchup or taco sauce
Notes
- a food processor works best for making this recipe
- a cookie scoop makes the perfect scoop for measuring these sliders
- double the recipe if your kids are EATERS, like tweens and teens so often are