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Black Bean, Corn and Sweet Potato Sliders

Course Appetizer
Servings 6


  • 2 14-ounce can black beans, drained (reserve some of the liquid)
  • 1 cup corn (I prefer frozen)
  • 1 small red onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons mexican spice mix
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg
  • ½ cup bread crumbs
  • ½ cup fresh cilantro, chopped
  • 1 small sweet potato, peeled and cut into small cubes
  • 1-2 tablespoons olive oil for cooking


    burger buns, butter lettuce, purple cabbage, cotija cheese, cucumbers, fresh lime, guacamole, jalapeno, onions, salsa, sour cream and/or tomatoes.


      In medium size sauce pan, boil potatoes until fork tender, 10-15 minutes. Drain, cover and chill until ready to use.

        In a large mixing bowl, combine all ingredients (except corn and sweet potatoes) and mash with a fork (if mixture is too dry, add some of the reserved bean liquid). Add corn and sweet potatoes and gently shape into patties and cover; chill at least 1 hour and up to 1 day.

          Heat a large pan over medium high heat and add the olive oil. Cook the patties for 5 minutes on each side. Transfer to platter.

            Serve sliders on top of a bed of greens and salad toppings, or fill in lettuce leaves and eat as wraps, or in a bun with all the fixings.