• Cooking Time: 10-15
  • Servings: 6
  • Preparation Time: 30


  • 6 Rhodes Warm-N-Serv™ Whole Wheat Rolls, baked according to directions on package
  • Veggie Patties:
  • 15 ounce can black beans, drained & rinsed thoroughly
  • 4 ounce can diced green chilies
  • 3/4 cup bread crumbs
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, finely chopped
  • 1 egg white
  • salt & pepper, to taste
  • 1 tablespoon olive oil
  • Slaw:
  • 1 tablespoon olive oil
  • 1 red or green pepper, finely chopped
  • 1/2 large yellow onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 clove garlic, finely chopped
  • Sauce:
  • 1/3 cup low-fat sour cream
  • 1/2 large avocado, mashed
  • 2 tablespoons fresh lime juice
  • Toppings:
  • cilantro
  • pepper jack cheese


  • Veggie Patties:
  • Mash black beans, with a fork, in a medium size bowl. Stir in chilies, bread crumbs, paprika, garlic and egg white. Divide mixture into 6 equal portions and form into patties. Season with salt & pepper and cook in olive oil in a skillet over medium-high heat until nicely browned on both sides.
  • Slaw:
  • Saute all ingredients in olive oil over medium-high heat for about 4 minutes or until tender.
  • Sauce:
  • Mix sour cream and mashed avocado in a small bowl until smooth. Add lime juice.
  • Slice baked rolls in half. Lightly toast roll halves in oven. Place patties on toasted buns and top with cheese, slaw, sauce and cilantro.


Kick it up a notch with a platter of our delicious Southwest Veggie Sliders.

Author Credit: Rhodes Bake-N-Serv

Website Credit:

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