Black bean burger, avocado salsa, vegetable fries
5 min Prep, 25 min Cook
We've created a smoky paprika black bean burger served alongside parsnip and sweet potato fries. The fibre in black beans helps to lower cholesterol.
Preheat the oven to 200C / gas mark 6.
Peel and cut the sweet potato & parsnips into fries. Mix in a bowl with half of the smoked paprika and 1/2 tbsp oil, and season with black pepper and sea salt. Place on a baking sheet in the oven for 20-25 mins, turning halfway through.
Finely slice the spring onions, discarding the root at the end. Heat a frying pan on a medium heat with 1 tsp oil and add the spring onions to the pan and fry for 2 mins.
Drain the black beans. Add these, the chilli flakes and the remaining smoked paprika to the pan with the spring onions and cook for 3 mins. Season and roughly mash the beans with the back of a spoon.
Transfer the black bean mixture to a bowl and let cool for 5 mins. Then shape into two burgers and place on a baking sheet in the oven for 10-15 mins.
Meanwhile, peel and de-stone the avocado then roughly chop. Dice the tomatoes and roughly chop the coriander leaves. Mix together in a bowl with the juice from the lime and season.
Serve each black bean burger on a warm plate alongside the parsnip and sweet potato fries, and the avocado salsa.
Serving Size 0 g
|Amount Per Serving|
|Calories 584 cals||29%|
|% Daily Value*|
|Kilojoules 2961.5 kJ||29%|
|Fat 22 g||34%|
|Sodium 0 mg||0%|
|Carbohydrate 68 g||23%|
|Protein 22 g||44%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|