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Fajita Bean Wraps with Avocado & Cucumber Salsa
Ingredients
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FAJITA MINI BEAN BURGERS:
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2 x 400g tin kidney beans, drained and mashed
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50 gram (2 ounce) bulghar wheat, cooked according to pack instructions
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1 red onion, finely diced
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50 gram (2 ounce) breadcrumbs
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2 tablespoons Fajita Seasoning
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Juice of 1 lemon
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1 tablespoons oil
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AVOCADO & CUCUMBER SALSA:
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1 avocado, diced
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2 spring onions, finely diced
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½ yellow pepper, diced
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¼ cucumber, diced
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Zest and juice of 1 lime
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2 tablespoons extra-virgin olive oil
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½ teaspoon Chilli Flakes
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Mix the kidney beans, cooked bulghar wheat, red onion, breadcrumbs, Fajita Seasoning and lemon juice together in a large bowl. Form into 12 mini burgers and refrigerate for at least 30 minutes, or until ready to cook.
- 2 Meanwhile, to make the salsa, combine the avocado, spring onions, pepper, cucumber and lime zest together in a bowl. Blend the lime juice with the olive oil and stir in the Crushed Chillies. Pour over the salsa and toss gently to combine, season to taste.
- 3 Heat the oil in a frying pan and cook the mini burgers (6 at a time) for 4-5 minutes, turn and cook for a further 3-4 minutes, until golden brown and piping hot throughout.
- 4 Delicious served with the salsa in flour tortillas and seasoned chunky chips on the side.
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