Sriracha Black Bean Sliders with Spicy Avocado Creme Sauce

  • Author: The Kitchen Whisperer

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  • 215 ounce can black beans, drained and rinsed
  • 1/2 medium onion, grated
  • 2 garlic cloves
  • 1/4 cup Colby jack cheese, shredded *optional
  • 1 whole avocado, mashed
  • 1 cup fresh spinach leaves, rough chopped
  • 1 1/2 cups cooked quinoa (cooked in vegetable stock)
  • 1 egg
  • 2 teaspoon Montreal Steak Seasoning
  • 12 teaspoon Sriracha sauce – depends on your spice tolerance
  • 1 cup unseasoned breadcrumbs

Spicy Avocado Creme Sauce

  • 2 whole avocados, pitted and smashed
  • 8 ounces cream cheese, softened
  • 1 teaspoon Sriracha sauce – depends on your spice tolerance
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment and lightly spray with cooking spray.
  3. Take 1 ½ cups of black beans, onion, garlic and 1 whole avocado and pulse in a food processor a few times. This will be slightly on the thin side. It’s OK!
  4. In another bowl, add the remaining whole beans, the cheese, spinach, quinoa, bread crumbs, egg, steak seasoning, Sriracha sauce and mix.
  5. Add in the mixture from the food processor and mix. If the mixture is too wet (meaning you can form a patty) add 1/4 cup more bread crumbs. You want the mixture to be moist and tacky but be able to keep a shape.
  6. Grab about a 2” round ball and form into sliders shaping them about 2” round by 3/4” thick.
  7. Place on prepared baking sheet.
  8. Lightly spray the tops with olive oil.
  9. Bake for 10-12 minutes and carefully flip
  10. Bake for another 10-15 minutes until the sliders turn golden brown and form a slight crust.
  11. While the sliders are baking make the Avocado Crème Sauce by mixing together all the sauce ingredients in a small bowl and set aside. Adjust seasoning for taste.
  12. When the sliders are done, place on top of some spinach, red onion (Optional) and then slather on a dollop of the Avocado Creme Sauce
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