• 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

1. Veggie Patties:
2. 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.
4. Slaw:
5. Saute all ingredients in olive oil over medium-high heat for about 4 minutes or until tender.
7. Sauce:
8. Mix sour cream and mashed avocado in a small bowl until smooth. Add lime juice.
10. 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.