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.
Black Bean Burgers with Chilli Fries & Nectarine Salad
Co-created with Ella Mills, this recipe is perfect for a quick weeknight win! Featuring Plants 100% natural Protein Veggie burgers, made with black beans and sweet potatoes, and served alongside fiery chilli wedges and a refreshing corn and nectarine salad for the perfect plate. This is real food with real flavour.
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 nectarine
- 1 corn on the cob
- 4 x Plants Sweet Potato & Black Bean Burgers (Chick Pea, Sweet Potato Diced, Black Turtle Beans, White Onion, Red Peppers, Rapeseed Oil, Courgette, Cauliflower, Potato Flake, Garlic Puree, Smoked Paprika, Coriander, Salt, Pumpkin Seeds, Lemon Juice, Lime juice, Ground Cumin, Rice Flour, Parsley, Chipotle powder, Ground Black Pepper, Oregano, Water)
- 4 spring onion
- 2 little gem lettuce
- 1 avocado
- 4 small sweet potato
- 1 onion
- 1 unwaxed lime
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 642
Protein: 13g
Carbs: 77g
Fat: 31g
Black Bean Burgers with Chilli Fries & Nectarine Salad
Co-created with Ella Mills, this recipe is perfect for a quick weeknight win! Featuring Plants 100% natural Protein Veggie burgers, made with black beans and sweet potatoes, and served alongside fiery chilli wedges and a refreshing corn and nectarine salad for the perfect plate. This is real food with real flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl, a large frying pan & a grater
Make the chilli fries & corn
- Cut the sweet potato into fries
- Remove the husk from the corn, then place onto a piece of foil. Rub with 1 tsp oil and a pinch of salt and pepper. Wrap the corn in the foil
- Place the sweet potato onto the lined baking tray and toss with 1 tbsp oil, the chilli paste and a pinch of salt and pepper. Place the corn parcels alongside
- Roast together for 25-30 mins, until soft and golden
Prep the salad
- Halve and de-stone each nectarine, then cut into 6 wedges. Thinly slice the spring onions and onion. Trim and thinly slice the lettuce. Dice the avocado into 2cm chunks
- Add all to the large bowl with 1 tsp oil and a pinch of salt and pepper. Mix to combine
Cook the burgers & make the zesty yoghurt
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the burgers and cook for 5 mins per side, until warmed through
- Zest and halve the lime
- In the small bowl, combine the yoghurt, lime zest and juice from half the lime. Season with salt and pepper
Toss & serve
- Zest and halve the lime
- Stand the cob on its end and carefully slice down to remove the kernels. Discard the cob
- Add the corn and the juice from the remaining lime to the salad bowl and toss to combine
- Serve the burgers on plates, with the nectarine salad and fries alongside. Add a dollop of zesty yoghurt to finish
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