Feed your appetite for cooking with Penguin’s expert authors
Mexican-Inspired Bean Patty Flatbreads
Introduction from Ashleigh Mogford
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.
Ingredients
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.