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Spicy Mexican bean sliders

These spicy veggie bean burgers are full of flavour and texture and are a great meat-free option for midweek dinners.

Serving: 3-4
Time: 20 minutes
Difficulty: Easy


  • 2 x 400g tins of kidney beans
  • 100g wholemeal breadcrumbs
  • 1 tablespoon chilli powder
  • 1 small red onion, finely chopped
  • 2 medium tomatoes, deseeded and finely chopped
  • 1 egg
  • Bunch of fresh coriander, chopped (15g)
  • Salt and pepper
  • To serve – slider buns, mayonnaise, baby gem lettuce, sliced cherry tomato, red onion.


  1. Drain and rinse the kidney beans.
  2. Using a potato masher, crush the beans in a bowl leaving some texture to the beans.
  3. Add the breadcrumbs, egg, onion, tomato and chilli powder. Mix well, season with salt and pepper and add the chopped coriander.
  4. Shape into 9 small patties, cover and chill until needed.
  5. Fry in a little oil for 2-3 minutes on each side.
  6. Serve in the buns with all the trimmings.

Recipe courtesy of Green Isle.

For more tasty vegetarian dishes, click here.