Beans are magical little things and massively underrated. I’mexican bean burgers showing them some love by pairing them with exciting Mexican flavours.
Peel and finely slice the onion, then deseed and slice up the pepper. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened. Peel and crush the garlic, then add to the pan along with the chilli powder. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese.
Roll up the tortillas and place on greased baking tins. Bake for 5 to 10 minutes, or until golden and warmed through. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps. What foods are good for our gut health?
Breakfast Burritos served from Open to Close. Why are air fryers flying off shelves? Tip the beans into a large bowl, then roughly crush with a potato masher. 2 tbsp salsa, season to taste, then mix together well with a fork. Divide the mixture into 6, then wet your hands and shape into burgers.
The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. 6 for 20-30 mins until hot through. While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.