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Fajita Bean Wraps with Avocado & Cucumber Salsa
Cook Time
10 Minutes
Ingredients
17
Servings
4
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.
Ingredients
FAJITA MINI BEAN BURGERS:
2 x 400g tin kidney beans, drained and mashed
50 gram (2 ounce) bulghar wheat, cooked according to pack instructions
1 red onion, finely diced
50 gram (2 ounce) breadcrumbs
2 tablespoons Fajita Seasoning
Juice of 1 lemon
1 tablespoons oil
AVOCADO & CUCUMBER SALSA:
1 avocado, diced
2 spring onions, finely diced
½ yellow pepper, diced
¼ cucumber, diced
Zest and juice of 1 lime
2 tablespoons extra-virgin olive oil
½ teaspoon Chilli Flakes
Schwartz Sea Salt and Black Pepper to season
COOKING 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.