Fajita Bean Wraps with Avocado & Cucumber Salsa

Fajita Bean Wraps with Avocado & Cucumber Salsa

Fajita Bean Wraps with Avocado & Cucumber Salsa

Cook Time
10 Minutes
Ingredients
17
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

£ 2.28/unit,46g
Chilli Flakes

Product Information

£ 1.98/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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