Hiiiiiii! It’s been a long first full work week of the year. How about for you?
Last night I got home after spending eight hours on my feet in a commercial kitchen. You’d think I would want to order in, right? Funny thing is, I was about to heat up a quick bowl of pinto beans and rice – both cooked in bulk over the weekend – and serve it over a salad. But I was hankering for a different texture after eating them up for a few days. So I tossed them in the food processor, added some stuff, formed the single servings into 4 sliders and air fried ’em. And then served them over a huge salad with a little dollop of vegan mayo mixed with Frank’s Hot Sauce.
And they were good.
Here’s the (embarrassingly) easy recipe:
Pinto Bean and Rice Sliders
This is a single serving - 1/2 cup rice and 1/2 cup pinto beans - but you can easily double up this recipe. No air fryer? No problem! Bake them at 425°F for15 to 20 minutes or add a little oil to a skillet and pan fry them!
Ingredients
- 1/2 cup cooked pinto beans unseasoned
- 1/2 cup cooked white rice seasoned with dill, coriander and paprika when I cooked it
- 1/4 cup diced onion
- 1/4 cup corn flakes or breadcrumbs
- 2 teaspoons nutritional yeast
- 1 teaspoon taco seasoning
- Juice of half a small lemon
Instructions
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Add all ingredients to a food processor. Pulse for about 20 seconds. Transfer to a bowl and mix, mashing together (I used my hands).
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Preheat air fryer to 400°F for 3 minutes.
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Form four sliders.
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Spray air fryer basket with olive oil. Place sliders in the basket. Air fry for 10 minutes at 400°F, shaking at five minutes.
I can’t wait to make these with all kinds of beans and grains!
I’m hitting the road next week and I hope I see some of you in Kansas City, Scottsdale, Sedona, and L.A. (check out my event calendar for the details).
2 thoughts on “Pinto Bean and Rice Sliders”
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Recipe looks great! Is that a typo in the instructions….I am assuming it is Blender/vitamix instead of using the pressure cooker?
Ha! Yes! Corrected!