Southwestern Black Bean Sliders with Tomatillo Salsa

INGREDIENTS

Sliders:

• ½ cup red quinoa
• 1 15-ounce can black beans, drained and rinsed
• 1 8.75-ounce can sliced carrots, drained and rinsed
• 1 8.75-ounce can whole kernel corn, drained and rinsed
• 1 egg, lightly beaten
• ½ teaspoon chopped canned chipotle in adobo
• 1 clove garlic, grated
• ¾ teaspoon Kosher salt
• 2 ounces Cheddar cheese, shredded, plus additional slices for serving, if desired
• ¾ cup panko breadcrumbs
• 2 tablespoons vegetable oil
• Slider buns, for serving

Salsa:

• ½ cup canned tomatillos, drained
• 3 tablespoons mayonnaise
• ½ cup fresh cilantro
• 3 scallions
• 3 canned pickled jalapenos, chopped
• 1 tablespoon freshly squeezed lime juice (from 1 lime)
• Kosher salt

Optional Toppings:

• 1 avocado, sliced
• 4 ounces Cheddar cheese, sliced
• Canned roasted red peppers, thinly sliced
• ½ red onion, thinly sliced

PREPARATION

In a small saucepan, bring 1 cup water to a boil. Add quinoa and bring to a simmer. Cover and cook until water is absorbed, and quinoa is fluffy, about 18 minutes. Transfer to a large bowl, let cool slightly.

Meanwhile, in another large bowl, mash black beans and carrots together with a fork until smooth. Stir in corn, egg, chipotle, garlic, salt, Cheddar cheese and breadcrumbs. Once the quinoa has cooled slightly, add to bean mixture and mix until well combined.

Form 16 patties (use wet hands to avoid any sticking).

In a large skillet over medium-high, heat vegetable oil. Add the patties and cook until golden brown, about 4 minutes per side. Continue until all the burgers are cooked, adding more oil to the pan as necessary.

In a food processor combine all ingredients for salsa. Pulse until smooth. Season to taste with salt.

Serve sliders on buns with salsa and toppings of your choice.