Taco bean burgers recipe

Taco bean burgers recipe

0 ratings

Grab a tin of spicy taco mixed beans and turn them into a simple veggie dinner with this taco bean burgers recipe. Top the burgers with melting cheese and serve with crisp grated carrot and sweetcorn for a veg-packed meal. See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 643 calories / serving

Ingredients

  • 3 tbsp vegetable oil
  • ½ onion, finely chopped
  • 2 carrots, peeled and coarsely grated on a box grater
  • 1 garlic clove, crushed
  • 395g tin taco mixed beans in spicy tomato sauce
  • 15g fresh coriander, half finely chopped, half roughly chopped
  • 50g plain flour
  • 4 sweetcorn cobettes
  • 100g mature Cheddar, grated
  • 4 burger buns

Each serving contains

  • Energy

    2705kj
    643kcal
    32%
  • Fat

    23g 32%
  • Saturates

    8g 40%
  • Sugars

    14g 16%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 84g Protein 24.4g Fibre 14.2g

Method

  1. Heat 1 tbsp oil in a large, nonstick frying pan over a medium heat. Fry the onion and ¼ of the grated carrot for 5 mins until soft and lightly golden. Stir in the garlic and fry for a minute more. Remove from the heat and leave to cool.
  2. Drain the tomato sauce from the beans into a small pan. Tip the beans into a bowl and use a fork to mash to a thick paste. Mix in the cooled onion and carrot mixture, coriander and flour. Season well.
  3. Heat 2 tbsp oil in a frying pan over a medium heat. Divide the bean mixture into 4 and add to the pan. Flatten with a spatula to 2cm thick. Fry for 4-5 mins on each side until crisp and forms a golden crust on the outside. Once cooked on both sides, top the burgers with the grated cheese. Reduce the heat to low and cook for 2-3 mins until the cheese has melted.
  4. Meanwhile, put the corn on the cob in a single layer in a medium saucepan and cover with water. Cover with a lid and steam for 8 mins. Heat the reserved tomato sauce in the small pan and simmer for 2 mins until thickened.
  5. To serve, toast the buns, then top the bottom buns with the remaining grated carrot. Top with a burger patty and a spoonful of tomato sauce. Top with the coriander and sandwich with the burger lids. Serve with the corn on the cob.

See more Burger recipes

You may also like

Be the first to comment

blog comments powered by Disqus