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 for 15 to 20 minutes or add a little oil to a skillet and pan-fry them!
- 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
- Add all ingredients to a food processor. Pulse for about 20 seconds. Transfer to a bowl and mix, mashing together (I used my hands).
- Preheat air fryer to 400°F for 3 minutes.
- Form four sliders.
- Spray air fryer basket with olive oil. Place sliders in the basket. Air fry for 10 minutes at 400°F, shaking at five minutes.
JL Fields 
Responses
Recipe looks great! Is that a typo in the instructions….I am assuming it is Blender/vitamix instead of using the pressure cooker?
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Ha! Yes! Corrected!
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