Serves: 6
Total Calories: 316
Yield: 6
Veggie Patties:
Mash black beans, with a fork, in a medium size bowl. Stir in chilies, bread crumbs, paprika, garlic and egg white. Divide mixture into 6 equal portions and form into patties. Season with salt & pepper and cook in olive oil in a skillet over medium-high heat until nicely browned on both sides.
Slaw:
Saute all ingredients in olive oil over medium-high heat for about 4 minutes or until tender.
Sauce:
Mix sour cream and mashed avocado in a small bowl until smooth. Add lime juice.Slice baked rolls in half. Lightly toast roll halves in oven. Place patties on toasted buns and top with cheese, slaw, sauce and cilantro.
This Southwest Veggie Sliders recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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