Black Bean Burger with Sweet Potato Fries & Guac

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
100g seasonal mixed tomatoes
2 tsp smoked paprika
2 tbsp buckwheat flour
1 onion
1 sweet potato
1 avocado
1 handful of fresh coriander
230g black beans

(Rehydrated black beans, water, salt.)
1 tsp ground cumin
½ tsp chilli flakes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	655Kcal
	482kJ	2739kJ
Fat	6.2g	35g
of which saturates	1.2g	6.7g
Carbohydrates	15g	84g
of which sugars	3.2g	18g
Protein	2.7g	15g
Salt	0.04g	0.25g
Fibre	3.9g	22g

Ingredients

1 tsp ground cumin (use half)
230g black beans (use half)

(Rehydrated black beans, water, salt.)
1 unwaxed lime (use half)
100g seasonal mixed tomatoes (use half)
1 avocado (use half)
0.5 tsp chilli flakes (use half)
1 handful of fresh coriander (use half)
2 tsp smoked paprika (use half)
1 onion (use half)
1 sweet potato (use half)
2 tbsp buckwheat flour (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	655Kcal
	482kJ	2739kJ
Fat	6.2g	35g
of which saturates	1.2g	6.7g
Carbohydrates	15g	84g
of which sugars	3.2g	18g
Protein	2.7g	15g
Salt	0.04g	0.25g
Fibre	3.9g	22g

Back

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

Black Bean Burger with Sweet Potato Fries & Guac

Prep time: 0 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

You won’t miss the meat in our black bean-based burgers. Smoky paprika adds flavour, buckwheat flour brings body-boosting minerals, and smashed avocado lends a decadent creaminess. Baked sweet potato fries are a healthy treat, too.

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 200C / fan 180C / gas mark 6. Cut the sweet potato into thin fries (peel optional). Transfer to a baking tray and toss with half the paprika, 1/2 tbsp oil and a pinch of black pepper. Bake for 20-25 mins, until golden, turning halfway.
Thinly slice half the onion, and finely dice the remaining. Heat a frying pan with 1/2 tbsp oil on medium heat. Add the sliced onion and cook for 4-5 mins, until softened. Season with sea salt and black pepper then transfer to a bowl. Keep warm.
Make the burgers; add the diced onion to the pan and cook for 2 mins. Drain and rinse the beans, then add to the pan along with the chilli flakes (to taste), cumin and remaining paprika. Cook for 3-4 mins, then add 4 tbsp water (2 tbsp for 1 person). Cook for 1 min, then transfer to a bowl with the flour.
Mash the bean mixture into a chunky consistency and leave to cool. Then, with wet hands, shape the mix into 2 burgers. Wipe the pan and reheat with 1 tbsp oil on medium heat. Add the burgers and cook for 3-4 mins, on each side, until golden.
Make the guacamole. Dice the tomatoes. Roughly chop the coriander. Quarter the lime. Roughly mash the avocado with the back of a fork and place it into a small bowl. Add the tomatoes, coriander and juice from 2 lime wedges. Season with sea salt and black pepper and mix
Serve the burgers topped with fried onions, fries and guacamole on the side. Garnish with the remaining lime wedges.