Mystery Box: Cuban Black Bean Sliders

Serves 4

90 Minute Prep Time

By Tara Doyle on February 2, 2016 , categorized in Dinner, Lunch, Sides & Appies

I’ve been making a Cuban-inspired, simple black beans and rice dish for a few years now and thought it might just make a tasty burger. And I was right! The whole family loved these little sliders. I used a long grain jasmine for the rice, but any rice you have on hand should do. You can add more cayenne if you want a bit more heat.  Everyone loves a mini burger so you can make these for party appies or for dinner with a small salad.

Ingredients

  • 1/3 cup rice
  • 1 cup veggie broth
  • A pinch of salt
  • A few grinds of pepper
  • 2 Tbsp oil
  • 1 medium onion, diced
  • 1 clove garlic
  • 2 (14oz) cans black beans, drained and rinsed
  • 1 1/2 Tbsp chili powder
  • A pinch cayenne powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup veggie stock
  • 1/2 cup shredded coconut
  • 1 lime, zest and juiced
  • 1/4 cup cilantro, chopped
  • 1 cup rolled oats
  • Suggested Toppings:
  • Small slider buns
  • Some sweet relish
  • Sprouts (alfalfa, mung beans)
  • Some gerkin pickles
  • Thinly sliced, tomatoes

Preparation

  1. In a rice cooker (or stove top), add rice, veggie stock, salt and pepper. Cook until done.

  2. Heat large skillet over med-high heat and add oil. Add onions and cook until translucent. Add garlic and cook for another minute.

  3. Add black beans, chili powder, cayenne, salt, pepper and veggie stock. Cook until beans start to break down (15 to 20 minutes), stirring often and add more stock if pan gets too dry.

  4. While beans are cooking, toast coconut in oven (350F) until just starting to brown.

  5. When beans are done, remove from heat and add lime zest, lime juice and cilantro. Let cool.

  6. Grind oats in food processor. Add in about 1/3 of bean mixture and pulse until smooth.

  7. Combine rice, beans mixture, oat-bean mixture, and coconut in large bowl. Shape into small patties and put on parchment lined baking sheet. For best results, refrigerate for up to 1 hour to firm up the patty.

  8. To serve, place frying pan on medium heat and add 1 tablespoon oil. Fry patty on each side until browned, 2-3 minutes per side.

  9. Add to toasted bun and top with favorite fixings. Sweet relish really makes these sliders sing!

Tara Doyle

Vega Art Director Tara Doyle is Certified in Plant-Based Cooking and loves experimenting with new dishes in the kitchen, and nourishing her family and friends. A busy mom, Tara is passionate about teaching kids of all ages about healthy eating, and growing and cooking their own food. When not cooking, working, or hanging out with her son, she can be found completing a WOD at CrossFit, shredding powder on her skis, or playing a game of beach volleyball with friends.

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