Vegan Southwest Sliders
Southwest Sliders! Spiced black bean and quinoa sliders, perfect for the Superbowl or entertaining! Vegan and gluten-free (with GF bun)
Ingredients
Southwest Sliders
- 1 teaspoon olive oil
- 1 red onion, diced
- 8 ounces mushrooms, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- salt/pepper
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup cooked quinoa
- 1/3 cup finely chopped walnuts*
For serving:
- slider buns, gluten-free for GF version
- sliced cheese, vegan or regular
- guacamole, I love Wholly Guacamole or my homemade
- finely chopped bell peppers
- sliced tomatoes
- sliced red onion
Instructions
- Preheat oven to 375 degrees F.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the mushrooms and cook until browned, about 5 minutes. Add in cumin, chili powder, cayenne pepper and a generous pinch of salt/pepper and stir together. Set aside.
- Place the black beans in a large bowl and roughly mash, keeping some of the beans whole.
- Add in the cooked quinoa and cooked mushrooms and stir together to combine. Stir in the finely chopped walnuts and mix to form a batter. It should stick together when pressed between your fingers.
- Lightly spray a baking sheet and form mini-burger patties. Place on the baking sheet and cook for 35-40 minutes until crispy and browned.
- Add the sliders to the buns and top as desired. I love these both with a dollop of guacamole, slice of cheese, chopped peppers and a slice of tomato.
Notes
*The walnuts act as a binder, you want them finely crumbled but not a paste. I pulse them in a food processor until crumbs form.