Fajita Bean Wraps with Avocado & Cucumber Salsa

Tasty mini bean burgers combining bulghar wheat and kidney beans and vibrantly flavoured with Fajita Seasoning to add spice and heat. Great served in flour tortillas with a cooling avocado and cucumber salsa with seasoned chunky chips on the side.

10 mins Cook Time
10 mins Cook Time
  • 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.

  • 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.

  • 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.

  • Delicious served with the salsa in flour tortillas and seasoned chunky chips on the side.