1 (15-ounce) can great Northern or cannellini beans
1 cup cooked brown rice
3/4 cup panko breadcrumbs
1/2 cup chopped California walnuts
1/2 cup fresh cilantro leaves, chopped
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon hot sauce
2 eggs
Mini wheat or white buns
Toppings: lettuce, salsa, avocado and thinly sliced red onion
Preparation
Rinse beans and drain well; press between double layers of paper towels to remove excess moisture. Place in a medium bowl and mash lightly.
Stir in all remaining ingredients, except buns and toppings, and mix well; cover and chill for at least 30 minutes for easier handling. (May be prepared 1 day ahead.)
Using wet hands, shape into 16 small slider patties. Cook in a large nonstick skillet coated with olive oil cooking spray over medium heat for about 5 minutes on each side.
Place between buns and serve with lettuce, salsa, avocado and onion.
These tacos are filled with a spicy walnut and black bean “meat”. Paired with melted cheese and crunchy shells, they’re perfect for taco Tuesday or a quick weeknight meal.
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