Spicy Barbecue Beans, Sweetcorn Fritters & Avo

Serving size

1 person 2 people 4 people

Ingredients

240g cannellini beans (drained) (use half)
1 avocado (use half)
110g baby plum tomatoes (use half)
6 tbsp chickpea flour (use half)

(chickpea flour (100%))
3 garlic clove
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 unwaxed lime (use half)
140g sweetcorn (drained) (use half)

(Sweetcorn, water, salt)
1 tbsp Mindful Chef Mexican spice mix (use half)

(Oregano, Cumin, Coriander, Smoked Paprika)
1 onion (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 pepper (use half)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	656Kcal
	408kJ	2743kJ
Fat	5.6g	37g
of which saturates	1.0g	6.9g
Carbohydrates	9g	61g
of which sugars	2.8g	19g
Protein	3.4g	23g
Salt	0.23g	1.5g
Fibre	3.2g	22g

Ingredients

3 garlic clove
1 unwaxed lime
110g baby plum tomatoes
6 tbsp chickpea flour

(chickpea flour (100%))
1 pepper
140g sweetcorn (drained)

(Sweetcorn, water, salt)
1 avocado
1 onion
200g passata

(tomatoes, salt, citric acid)
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
240g cannellini beans (drained)
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
2 tbsp Mindful Chef Mexican spice mix

(Oregano, Cumin, Coriander, Smoked Paprika)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	655Kcal
	411kJ	2741kJ
Fat	5.7g	38g
of which saturates	1.0g	6.9g
Carbohydrates	9g	61g
of which sugars	2.8g	19g
Protein	3.4g	23g
Salt	0.23g	1.5g
Fibre	3.4g	22g

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Vegan Prep in 10 2/3 daily fibre 5 of 5 a day Low sat fat

Spicy Barbecue Beans, Sweetcorn Fritters & Avo

Prep time: 0 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

Juicy sweetcorn, healthy chickpea flour, warm spicing – these sweetcorn fritters are irresistible. Pan-fry until crisp, then serve with stewed cannellini beans and and cooling avocado for a Tex-Mex feast.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 220C / fan 200C / gas mark 7. . Finely dice the onion. Deseed the pepper and dice into 1cm squares. Drain the sweetcorn.
For the sweetcorn fritters; in a medium bowl, add the sweetcorn, flour, spice blend, half the pepper and half the onion. Season with sea salt and black pepper. Add 60-80ml cold water and mix to form a thick batter.
Heat a large frying pan with 4 tsp oil on a medium-high heat. Place 1-2 tbsp batter into the pan to form a fritter. Repeat with the remaining batter to make 6 fritters in total. Fry for 2-3 mins on each side, until golden brown (cook in batches if necessary). Transfer the fritters to a lined baking tray and bake for 8-10 mins.
Meanwhile, make the beans; halve the tomatoes and finely chop or crush the garlic. Reheat the frying pan with 2 tsp oil on a medium heat, then add the garlic, tomatoes, remaining pepper and remaining onion. Cook for 3 mins, then add the passata, tamari, chipotle and 50ml water. Drain the beans and rinse. Add to the pan and simmer for 4-5 mins, until thickened slightly (add a splash of water if too thick).
Halve the lime. Destone the avocado, peel, then thinly slice. Serve the beans with fritters on top and the avocado alongside. Season the avocado with sea salt and black pepper. Squeeze the juice from the lime over the top.