Gluten-Free Spicy Black Bean Sliders

Black Bean Sliders with Cacao Superfood Creamer and Spicy Nut Crumbs are the perfect shared snack for your next tailgate or barbecue! These gluten-free, protein-packed vegetarian patties also make a hearty main course paired with salad or lettuce wraps.

This recipe was developed in partnership with Laird Super Foods.

Prep time: 25 min
Cook time: 25 min

Servings: 6-8 sliders


  • 2 cups black beans, drained and rinsed
  • 4 green onions, chopped
  • 1 tbsp ground cumin
  • 1/4 tsp cumin seeds
  • 1 tsp baking powder
  • 1/4 tsp chili flakes
  • 1 clove garlic, minced
  • 1 egg (or vegan egg substitute)
  • Juice from 1/4 lime
  • Salt and pepper to taste
  • 1/4 cup Laird Superfood Cacao Creamer
  • 1 cup Spicy Nut Crumbs (divided)
  • To garnish: chopped cilantro, sliced avocado, red pepper hummus


    1. Preheat oven to 450º and line a baking sheet with parchment paper.
    2. Add drained and rinsed black beans to mixing bowl and mash roughly with a potato masher, leaving some beans whole.
    3. Add chopped green onions, ground cumin, cumin seeds, baking powder, chili flakes, and garlic to mashed beans and mix well to combine.
    4. Beat eggs lightly. Add to bean mixture and mix well.
    5. Add lime juice, salt, and pepper to bean mixture and mix well.
    6. Add Cacao Creamer and 1/2 cup Spicy Nut Crumbs to bean mixture and mix well. Reserve remaining Nut Crumbs in a bowl.
    7. Form mixture into 2-inch balls and roll each ball in reserved bowl of Nut Crumbs. (Mixture may be messy at first, but will form a more solid ball as you roll)
    8. Place balls on cookie sheet and press gently to form patties. Sprinkle with more Nut Crumbs.
    9. Bake for 15 minutes, then turn and sprinkle with more Nut Crumbs.
    10. Bake for another 10 minutes. Remove and let cool.
    11. Place Black Bean sliders on a plate or serving platter and top with a dollop of red pepper hummus, avocado, and cilantro. 

Sandy is a Naturopathic Clinical Nutritionist who now spends her working career as Director of Research and Development for Laird Superfood. She passionately believes in food as medicine, and in whole food as the foundation for good health. Sandy's previous experience has led her to advocate for and design individualized nutritional protocols to be integrated with functional medicine treatment plans. She has written numerous articles for medical advocacy groups introducing "food as medicine." When she's not at Laird Superfood developing new products, you'll find her cooking up delicious food to share with family and friends or enjoying the beautiful outdoors of Central Oregon!

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