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Brunch snacks

6 Rhodes Warm-N-Serv Whole Wheat Rolls, baked according to directions on package Veggie Patties 15-ounce can black beans, drained and 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 and 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

For 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 and pepper and cook in olive oil in a skillet over medium-high heat until nicely browned on both sides. Slaw: Sauté 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 and cheese. Materials are courtesy Rhodes Bake-N-Serv. For additional information, visit www.rhodes