Taco bean burgers

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. make for 5

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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