Fajita Bean Wraps with Avocado & Cucumber Salsa

Fajita Bean Wraps with Avocado & Cucumber Salsa

Fajita Bean Wraps with Avocado & Cucumber Salsa

Prep Time
15 Minutes
Cook Time
40 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

Key Products
Fajita Seasoning

Product Information

£ 2.30/unit,46g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

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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