Mexican black bean burgers

Mexican black bean burgers

Superfoods Superfast

I could probably eat a Mexican dish every single day. I love the spices, I love the beans, I love the avocado, I love the salsa – I just love Mexican food! This is my tribute to a veggie burger... but this one has that Mexican bite. It’s super simple and super spicy! Feel free to add some corn tortilla chips and salsa to make it even more Mexican.


Quantity Ingredient
2 tablespoons coconut oil
2 shallots, finely grated
2 garlic cloves, crushed
1 x 400g tin black beans, drained and rinsed
2 green chillies, seeds removed and chopped
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
large handful coriander, chopped
1 lime, Juiced
2 tablespoons ground flaxseed
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
toasted buns
sliced avocado
sliced red onion


  1. Heat a medium frying pan over a medium heat and melt 1 tablespoon of the coconut oil. Add the shallots and garlic and cook for 2 minutes, or until soft, then transfer to a mixing bowl along with the drained black beans, green chillies, cumin, chilli powder, olive oil, cayenne pepper, coriander, lime juice, flaxseed and seasoning. Using a fork, mash the ingredients together to combine. Add more oil or lime juice if it’s too dry.
  2. Divide the mixture into two and shape into patties. Using the same pan over a medium heat, melt the remaining coconut oil and cook the burgers for 4 minutes on each side, flipping very gently.
  3. Serve on toasted buns and top with sliced avocado, sliced red onion and salsa.
sugar free
wheat free
dairy free
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