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Mexican-Inspired Bean Patty Flatbreads

by Ashleigh Mogford from Cardiff Mum’s Thrifty Feasts

These lightly spiced black bean patties are topped with fresh mozzarella and wrapped up in flatbreads with pickled jalapeños for an easy, budget dinner.

Introduction

These are one of my favourite things to make with what I’ve got left in the cupboard before a food shop. The Mexican flavours and different textures fried together make a crispy, vibrant and super-affordable meal. They’re really healthy, hearty and easy to adapt.

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Ingredients

For the patties:
1 red onion
a handful of fresh coriander
2 x 400g tins of black beans
4 slices of fresh mozzarella
3 tbsp olive oil
1 tsp chilli flakes
juice of 1 lime
2 handfuls of porridge oats
1 tsp ground cumin
1 tsp smoked paprika
For the flatbreads:
4 folded flatbreads or pitta breads
pickled jalapeños

Essential kit

You will need a blender.

Method

Finely chop the onion and coriander. Set aside ½ a tin of black beans and the mozzarella, then put the rest of the patty ingredients into a blender and blitz for a few minutes, until everything is chopped but the mixture isn’t smooth. Add the beans you set aside and blitz for just a few seconds, to keep them chunky. Season with salt and pepper.

Using a spoon, divide the mixture into 4 balls and shape them into patties.

Heat a little oil in a frying pan and fry the patties on both sides for 5 minutes, making sure the heat isn’t too high or they will burn. Add a slice of mozzarella to each patty while it’s in the pan, and let it melt.

Warm your flatbreads in the air fryer or toaster, then open them up and add a patty to each one, with some pickled jalapeños.

Spruce it up: To dress this up (and stretch the budget slightly), add a little fresh rocket and shop-bought salsa to each flatbread or pitta before serving.

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