Mexican spicy bean burgers recipe

Mexican spicy bean burgers recipe

If you’ve started a New Year diet plan, are eating less meat, or just trying to make healthier meals, then you’re bound to have added some tins of beans to your shopping list. And if you haven’t, then you need to, pronto! As these little beauties are low in fat, high in fibre and totally filling – meaning that they’ll add bulk to whatever dish you’re making without tipping over your calories and fat RDA. Plus, they have loads of nutritional benefits and have been given a tasty makeover in this Mexican spicy bean burgers recipe.

Ingredients (serves 4)

1 onion, ends trimmed

1 sweet potato, about 275 g peeled, ends trimmed and halved widthways

1tbsp sunflower oil

1 green chilli, deseeded and finely chopped

2tbsp Mexican or fajita spice mix

1 x 400 g can red kidney beans, drained and rinsed

4tbsp chopped fresh coriander

1 egg

2tsp chipotle paste

Salt and freshly ground black pepper

To serve

4 flour tortillas

Crisp green lettuce

Fresh tomato salsa

Guacamole

4 lime wedges

Method

Using a spiralizer fitted with a 3mm spaghetti blade, spiralize the onion and sweet potato. Heat the oil in a small frying pan and cook the spiralized onion and chilli over a medium heat for two minutes, until softened. Stir in the spice mix and cook for another minute. Add the spiralized sweet potato and stir-fry for five minutes, until softened. Leave to cool slightly.

Mash the kidney beans in a large bowl with a potato masher or fork, then add the coriander and season well with salt and pepper. Stir in the sweet potato mixture.

In a small bowl, beat together the egg with the chipotle paste. Pour over the sweet potato and bean mixture and mix well with a fork.

Divide the mixture into four portions and shape into burgers, using your hands. Transfer the burgers to a plate and chill in the refrigerator for 15 minutes.

Place the burgers on a nonstick baking sheet and cook under a preheated medium-hot grill for five minutes on each side, until golden and cooked through.

Warm the tortillas. Top each tortilla with some lettuce, a spoonful of salsa and a burger and finish with a spoonful of guacamole. Serve with lime wedges to squeeze over.

Want more? Try these peanut and cacao balls or meat-free quick chilli con carne.