Mexican Kidney Bean Sandwich Filling

Hi everyone!

Today I can finally report that I can not use uni stress as an excuse not to post anymore because after 15 years (omg??) I have finally finished education!! 🎉 Four years of uni came to an (somewhat anticlimactic) end with a final poster presentation last week and since then I’ve been trying to remember what people do who are not spending all day writing a dissertation or worrying about exams. This has included a lot of going out for dinner and celebrating but also just hanging out or watching Netflix just because I have the time now. I’m just so relieved and can’t wait for the next leg of my journey, I got some very exciting news recently – stay tuned!

While I was considering posting something a bit more celebratory to mark this occasion, I ended up choosing this sandwich filling recipe to share with you today. It has been a faithful companion through long days of dissertation stress where any break seems like a waste of time or when I’m just too hungry to wait for roasted chickpeas or couscous. Sandwiches generally come together really quickly and with this bean-based spread your lunch can be nutritious, too. Maybe this will help someone out who is still revising for exams, you’ve got this! 🍀

I hope you enjoy this recipe, let me know if you give it a go! Have a wonderful week and until next time 😊

Print Recipe

Mexican Kidney Bean Sandwich Filling (v, gf)

Spice up your sandwich routine with this vegan quick, Mexican-inspired spread!

Cook Time5 mins

Course: Breakfast, Side Dish, Snack

Cuisine: Mexican

Servings: 1

Author: Selina Carlhoff

Ingredients

• 1/2 can kidney beans
• 1 tbsp tomato puree
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• cayenne pepper to taste
• salt & pepper to taste

Instructions

• Place the beans in a bowl and microwave on high for 30 seconds.
• Add the tomato puree and mash with a fork into a homogeneous mass, but don't worry if there are a few lumps.
• Add the cumin and smoked paprika and season with cayenne pepper, salt and pepper to taste/spice tolerance.
• Spread on bread or use as a dip. I like to sandwich it with cashew cream and spinach. Enjoy!

If you want, you can pin this recipe here 📌