Black Bean & Sweet Potato Stuffing Sliders with Spicy BBQ Sauce

I know, this sounds insane. But don’t worry – that’s because it is.Black Bean & Sweet Potato Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday Black Bean & Sweet Potatoes Sliders // Pancake Saturday

My cousin came to visit over the weekend and we thought it would be fun to have a mini Thanksgiving since we won’t have any family around for the actual day. Stay tuned for a What We Ate coming later this week. Anyway, my cousin loves stuffing but I ended up buying way too much stuffing mix so I’m adding it to everything.

The sliders themselves are delicious and filling but the sauce! Spicy and sweet and delicious. Its totally out of the ordinary to mix stuffing with barbecue sauce, I know, but this is a winning combination. You could be traditional and top these with cranberry sauce or even gravy! but promise me you’ll at least make these once with the barbecue sauce. The sauce doesn’t end at these burgers though, you could put it on anything that requires BBQ sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Oh! And I made homemade slider buns for the occasion! I’ve never made bread before and it was kind of fun to know I made almost everything on that burger. I definitely recommend making your own burger buns some time if you haven’t yet.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potato Sliders

Makes 6 sliders 

1 can black beans, drained & rinsed
1 medium sweet potato, peeled & cubed, about 1 cup
1 garlic clove, grated
1/4 tsp onion powder
1/4 tsp paprika
1 egg
3/4 cup Pepperidge Farm Seasoned Stuffing Mix (not the cubes, the kind that looks like breadcrumbs)
2 tsp olive oil
1/2 cup Spicy BBQ sauce, recipe below
salt & pepper, to taste
Toppers – Optional

Preheat the oven to 400F. Toss the sweet potato with salt, pepper and 1 tsp of olive oil and bake for 15 – 20 minutes or until tender.

Add the slightly cooled sweet potatoes to a food processor and puree. Add the black beans and pulse, leaving some texture. Add the mixture to a bowl and add the garlic and spices, egg and stuffing mix. Mix everything together until it’s fully incorporated. Form the patties into six sliders depending on the size of the buns you’re using.

Heat 1 tsp of olive oil in a large skillet over medium hight heat. Heat the sliders through, crisping each side. Top the sliders with your desired toppings and a dollop of the spicy bbq sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Spicy BBQ Sauce
Yields approx. 1 cup

1 cup your favorite BBQ sauce
2 tbsp grape jelly
1 1/2 sriracha chili sauce

Add all the ingredients to a small sauce pan over low heat. Whisk until combined and heated through. Keeps in the fridge for up to 2 weeks.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday


Smoked Salmon Grilled Cheese

I have to pat myself on the back for this one. We loved every last bite.

The only thing is that I totally blanked when I was cutting the bread and I cut it too thin. I was going to use bagels but the grocery store had HOT FRESH Italian bread just hanging out by the entrance. How rude.

Smoked Salmon Grilled Cheese
Bagels or your favorite bread
2-4 oz smoked salmon
Cream cheese, I use reduced-fat
2-3 oz Gruyere cheese, thinly sliced
1 tbsp capers
1/2 tbsp chopped onion, I used shallot

Assemble the sandwiches to your liking! That’s the best part, you can add more cheese or more onion. Butter both sides of the bread and grill in a skillet over medium-high heat for 5-7 minutes on each side, or until the cheese is melted. I used a heavy skillet on top to press the sandwich down, you could even but this in a panini press.

Seared Tuna Toast

Sounds odd but it will blow your socks off. Not everyone can get down with raw tuna. I am not one of those people.


It all started when I wanted to grill tuna steaks but was craving something ‘different’. This is sometimes a scary moment for me because I can either make something amazing or have to call for take out. I love to experiment but sometimes I’m too scared that I’ll fail. Fear of failure.. isn’t that super common? I’m glad I took the plunge this time, it was totally worth it.

Seared Tuna Toast
Serves 2 – 4

6 – 10 oz ahi tuna steaks, about 1 inch thick
6 slices of whole wheat baguette  sliced about 1/2 inch thick
1/2 avocado, thinly sliced
salt & pepper to taste
Soy dressing (my favorite! I know I use this sauce a lot but feel free to change it up! A lot of the flavor for this dish comes from the sauce so if you’d like to try something else go for it! I would also recommend a chimichurri for this)

Season the tuna with salt & pepper and cook a hot grill (or non-stick skillet) for 3 – 4 minutes on each side, until it begins to caramelize. Remove from the heat and set aside. Grill (or roast) the bread to toast for a few minutes. Once the tuna steaks have had time to cool slightly, thinly slice on a diagonal. Layer the avocado on top of the toast followed by the sliced tuna and top with the sauce.

I can’t wait to make this again and try a different sauce! I love that this recipe screams summer in your face.


Whole Wheat Naan

I love naan. It’s fluffy, doughy, chewy and delicious. Ever time we eat at an Indian restaurant I look forward to the naan the most. Mostly because I’m obsessed with carbs. I found this recipe on An Edible Mosaic. Great blog, by the way, awesome recipes.


I did make a few adjustments. I used whole wheat flour and greek yogurt but I was really happy with the end product. I also tied to cook them on my pizza stone but that didn’t work out too well because my oven is whack so I just used  nonstick skillet on high heat.


By the way, I’ve typed “nanna” instead of naan about 20 times in a row. Eat naan, not your nanna.

Queso Fresco Biscuits

I wish I had a popover pan. I made these biscuits and they are amazing. I had some leftover queso fresco from when I mastered (that’s right) vegetarian arepas.

These biscuits are light and airy and, call me a genius crazy but top them with blackberry jam and you’ve really got something!

I’m totally adding these to my Thanksgiving day menu until the end of time.

Happy Halloween! And a very happy birthday to my brother! I used to get mad at him for telling people that it was his birthday when we were trick or treating because he would always get more candy than me. I was a chubby little kid. I don’t mind that your birthday is on Halloween anymore. I can go out and buy all the candy I want now.

Pumpkin Beer Bread

Pierre has been spending more and more time in the kitchen. I can’t complain.. he usually makes whatever I’m cooking better. Sunday night he wanted to make beer bread so I let him.

He followed this recipe and used Samuel Adams Pumpkin Ale and it turned out so delicious! Why wouldn’t it? He follows the directions on the recipe. Go figure.

I melted a whole bunch of cheese over it yesterday as a ‘snack’. YUM.