Black Bean Sliders with Creamy Avocado Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe


The burgers:
1 tbsp plus 1 tsp canola oil, divided
1/2 medium onion, chopped
2 cloves garlic, minced
1 medium chipotle pepper, seeded & minced
3/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup canned black beans, drained and rinsed
1 cup cooked brown rice
1 1/2 tsp fresh lime juice
3 tbsp panko breadcrumbs
3 tbsp minced cilantro

The sauce:
1 California avocado, chopped
1/4 cup minced cilantro
2 tbsp nonfat plain Greek yogurt
1 tbsp fresh lime juice
tbsp olive oil
1/21 small chipotle pepper, seeded & minced
1/8 tsp salt
8 whole wheat dinner rolls, but in half
2 Roma tomatoes, sliced


Yield: 8 sliders

The burgers:
Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.

Divide the mixture into 8 equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes. Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.

The sauce:
While the patties are resting in the fridge, make the sauce. In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, olive oil, chipotle pepper and salt. Puree until smooth.

Divide the avocado sauce between the rolls (about 1 tablespoon plus 1 teaspoon sauce per roll). Top each with one black bean patty and one slice of tomato. Serve.