I love Mexican flavours, although this is more Tex-Mex I suppose. I adore avocados, they are full of good fats and add a beautiful buttery texture to dishes, a great replacement for
mayonnaise too. The colours and flavours of this dish are brilliant.
Mix all the burger ingredients together and make into eight patties, set aside.
Scoop out all the avocado flesh and put into a blender with the garlic and limejuice, blend until smooth.
Pico De Gallo:
Dice the tomato and onion and mix with the beans, olive oil, limejuice and chopped coriander. Season and set aside.
Heat up a char-grill and grill the corn and burgers. The burgers need about 5 minutes on each side and the corn needs about 11 minutes in total, turning occasionally to char-grill all over.
Heat up a frying pan (with no oil) and heat the tortillas through. Then serve the burgers with some shredded lettuce, a dollop of sour cream, Gaucamole and salsa., wrapped in the tortilla. Pop the char-grilled corn on the side and tuck in!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To make it lower in fat you can cut out the avocados, in my world though that's too diety, avocados make it Mexican for me and are full of essential fats.
If you want to cut out the carbs more use big Iceberg lettuce leaves instead of the tortillas. *Also if you want to indulge a little more you can add some grated Chedder cheese to the wrap or use beef mince. Pickled peppers are great as they add lots of flavour and no fat!
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