Black Bean Sliders with Mango Jalapeno Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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For Mango Jalapeno Salsa
1 jalapeno, seeded and diced
2 Tbsp cilantro, minced
2 mangoes, peeled, pitted and diced
¼ cup red onion, diced
1 Tbsp lime juice
½ tsp salt

For the Sliders
2 (15-ounce) cans low-sodium black beans, rinsed and drained
1 egg
¼ cup red onion, diced
½ medium poblano pepper, diced
2 tsp garlic, minced
¾ cup breadcrumbs
2 tsp chipotle chili powder
1½ tsp cumin
½ tsp salt
canola oil, for grilling

For Assembly
1 package Floutout Flatbread Sliders
½ cup queso fresco (or feta cheese)

For the Mango Jalapeno Salsa
Place all ingredients in a small bowl; stir until well combined. Cover and let rest for at least 30 minutes before using.

For the Sliders
In a medium bowl, mash the beans with a fork or potato masher.
Add the remaining ingredients to the bowl (egg, onion, poblano pepper, garlic, breadcrumbs, chipotle chili powder, cumin and salt). Mix until well combined.
Shape mixture into 18 slider patties. (Note: each patty should be about ~2 Tbsp, or 1½ ounces).
Preheat grill to medium-high heat.
Brush grates lightly with canola oil and place sliders on grill.
Close lid and grill for 5-6 minutes, flipping once half-way through.
Place sliders on flatbread sliders and top with a spoonful of Mango Jalapeno Salsa and crumbled queso fresco.