I really like these from Chef Chloe. I have not tried it with the mango sauce, but they are great with the guacamole. I had a medium spice chili powder so mine were plenty spicy. She is a vegan chef and everything I have made from her recipes has been good so you might get some more meatless ideas there!

Mexicali Sliders
Serves 4 to 6
Ingredients

Black Bean Patties
4 tablespoons olive oil, divided
1 onion, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 small carrot, peeled and finely diced or shredded (about 1/2 cup)
1/2 cup cornmeal
1/2 cup breadcrumbs
1 tablespoon chili powder
1 teaspoon sea salt
1/2 cup chopped fresh cilantro
1/4 cup water

Spicy Mango Sauce
1 mango, peeled and cut
1/2 cup sun dried tomatoes, whole or sliced
1 garlic clove
1 tablespoon white or apple cider vinegar
1/8 teaspoon sea salt

Guacamole
3 avocados, halved, pitted, and peeled
2 tablespoons lime or lemon juice
1/4 cup salsa fresca
Sea salt
Freshly ground black pepper
12 to 15 mini buns or dinner rolls

Procedure

To make the Black Bean Patties: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.

Add beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add more water, 1 tablespoon at a time.

Using your hands, form the bean mixture into patties, to match the size of your slider buns. In the reserved nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil to the skillet as needed. Drain patties on paper towels.

To make the Spicy Mango Sauce: Combine all ingredients in a blender and blend until smooth.

To make the Guacamole: In a large bowl, mash together avocado and lime juice, then fold in salsa fresca. Season with salt and pepper to taste.

To assemble the Sliders: Slice each bun in half and layer a couple teaspoons of Spicy Mango Sauce, 1 Black Bean Patty, and about a tablespoon of Guacamole. If you have extra Spicy Mango Sauce, you can use it as a dip for your fries!

Here is a link that might be useful: Mexicali Sliders

This is great. I'm tired of paying way too much for mediocre store bought burgers. Thanks for asking for the recipe, Tjmb, and thanks for the recipe, Chi!

Sally

Another thanks for that recipe, chi. I actually like bean burgers, although I have a freezer full of beef.

Canned beans are on sale at my little independent grocery this week. 59 cents a can, if you buy 10 you get $2 off. Yup, 39 cents a can. Limit one offer per customer. Yes indeed, I've gotten my 10 and Elery got 10, both the girls got 10 each.

We've got lots of beans now, LOL.

Annie

Thanks Chi83! I'll probably be trying them this weekend. Have you tried freezing them?

In my area of the Northeast, it's Shoprite's Can-Can sale. I bought a LOT of beans!

Great post, tjmb. I love blackbeans. There's a blackbean pizza recipe that won a few thousand dollars prize in Cooking Light magazine. If you are interested, I'll look it up. I made that pizza twice ... I prefer it over regular-pizza, that's how good it is.

Here's a simple one from Epicurious site with 82 reviews and 82% would make it again:

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns

Accompaniments: sour cream; salsa; lettuce

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse pur�e forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

I haven't tried freezing them but I am sure they would freeze well. They can be a little delicate so I would definitely flash-freeze before storing. They have a lot of chili powder in them. I used medium spice so they were nice and spicy but I would probably use less or a more mild one next time, but that's my personal preference!

Her cookbook also has a falafel slider with avocado hummus that I want to try in order to use up all the chickpeas in my pantry. :)

Strawberry - I tried looking up the black bean pizza. Is it the one with spinach? If not, I'd love the recipe.

Chi - I looked at her website; it looks like a good place to go for vegetarian recipes.

My husband really likes Houston's veggie burgers, and I can't abide black beans. So, after reading this, I searched for a recipe he would like. Found it on the food network site and, yep, it includes black beans. I'm going to try it--it sounds good!

Here is a link that might be useful: Houston's copy cat veggie burger

I dont' see why you couldn't substitute a different kind of bean, Beachlily. You could use the same basic method and ingredients, but maybe change up the herbs and spices a little to go with whatever kinds of beans you use.

Sally

Hi tjmb: this black-bean Argentina flat bread (pizza) DOES NOT have spinach. Here's the prize-winning recipe from Cooking light. I made 2 huge batches and lost weight on that.. I doubled the Parmesan cheese, and added Mozarella cheese on top. Black bean spread: 1/2 cup diced onion, 1 can of black bean, 1 can of fire-roasted diced tomatoes with green chiles. Process until smooth in a blender.

Argentine Black Bean Flatbread with Chimichurri Drizzle
CATEGORY WINNER by Erin Mylroie, St. George, UT
1 red bell pepper
1 tablespoon cornmeal
Cooking spray
1 tablespoon dry yeast
1/8 teaspoon sugar
1 cup warm water (100� to 110�), divided
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 1/2 cups Black Bean Spread
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
Reduce oven temperature to 450�.
Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450� for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

*** The dough-recipe is yummy, so is the black bean spread.

Yum, that sounds good. Thanks for posting!