Mini black bean and chilli subs with salsa and lime yogurt

Makes: 10 Prepare & Cook:


  • 90g Greek yogurt
  • zest and juice of 1 lime
  • 400g can black beans, drained and rinsed
  • 50g breadcrumbs
  • 70g pickled jalapeños, finely chopped
  • 2 garlic cloves, crushed
  • ½ bunch coriander, leaves picked and chopped, plus extra to serve
  • 1 SpinneysFood Free Range Egg, yolk only
  • 2 tbsp olive oil
  • 5 mini finger rolls
  • 150g tomato salsa


  1. Stir the yogurt, lime zest and juice together and chill in the fridge until you are ready to serve.
  2. Put the black beans in a bowl, mash thoroughly, then stir in the breadcrumbs, jalapeños, garlic, coriander and egg yolk. Use your hands to shape into 20 small equal-sized balls.
  3. Add the oil to a large frying pan set over a medium-high heat. Cook the balls for 5-7 minutes, in batches if necessary, turning occasionally to brown on all sides.
  4. Halve each roll lengthways and spread the bases with salsa. Place two black bean balls on top of each, sprinkle with coriander and serve the lime yogurt on the side.

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