TO MAKE THE 4 INGREDIENT SLIDERS:
Drain the chili beans and mash roughly with a fork, leaving some whole pieces.
In a food processor, add the tortilla chip and process until the texture of bread crumbs. Add to the beans along with the cream cheese and salsa.
Mix until combined.
Preheat a saute pan over medium high heat and add 1 Tbl of oil.
Using a small scoop, portion the bean mixture and shape each into a patty.
Cook until the first side gets slightly golden. Flip and repeat. Do not overcook.
Cut a slider roll in half and spread some of the avocado mayo mixture onto each half.
Place some lettuce, if desired.
Add your slider and top with a diced tomatoes, corn and red onion. Finish with a sprinkling of shredded Mexican cheese.
TO MAKE THE HOT CHILI BEAN & CHEESE DIP:
Preheat your oven to 350 degrees.
Spread the softened cream cheese into the bottom of the baking dish.
Next add the salsa followed by the chili beans.
Bake until bubbly and golden.
Now add your corn, tomatoes and red onions. Top with shredded cheese.
Bake just until the cheese melts and serve with your favorite tortilla chips and a dollop of that avocado mayonnaise.