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Black Bean BBQ Sliders

About the Recipe

Pack some vegan protein into your grilling traditions with these juicy bean and quinoa sliders.

Serves 4 to 6


1 can black beans (15 oz)
¼ c quinoa 
¼ c black lentils 
1 tbsp red onion 
1 tbsp carrot    
1 tsp sea salt
1 tsp oregano, dried 
2 tsp Mexican seasoning
2 garlic cloves   
1 c water    
¼ c all-purpose flour
1 tbsp seeded jalapeno (optional)                                                                                                                                                                                                 


Put the quinoa, lentils, water, and garlic in a pot. Cook uncovered over medium heat for 20 minutes. Drain and rinse the beans. Pour beans into a bowl and smash them with a vegetable masher until you have a rustic consistency. Put the onions, carrots, and peppers into the food processor and cut until the ingredients are finely chopped. Remove the cooked garlic bulbs from the pot and smash them in a large bowl with a fork. To the same bowl, add the cooked quinoa lentil mixture, the smashed beans, the diced vegetables, and all of the spices and seasonings. Mix everything together using your hands. Form mini patties and cook thoroughly.

Option 1: Stovetop - over medium high heat until lightly browned, roughly 2 ½ minutes on each side.

Option 2: Oven - bake on each side for 4 to 5 minutes that’s been preheated to 375 degrees.

Serve these vegan sliders immediately on a whole grain bun with a dab of Dijon mustard and your favorite barbecue sauce topped with sautéed onions, sautéed jalapenos, fresh lettuce leaves, and sliced avocado. Pair with baked sweet potato fries.

YIELD: 10 sliders