Kidney Bean Spread
Breakfast, Mains, Snacks

Mexican Kidney Bean Sandwich Filling

Before we get right into this delicious Mexican-inspired sandwich filling, I would like to report that I cannot use uni stress as an excuse not to post anymore! After 15 years (omg??) I have finally finished education!! πŸŽ‰ 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. I’m just so relieved and can’t wait for the next leg of my journey – 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! πŸ€

Mexican Kidney Bean Sandwich Filling (v, gf)

Spice up your sandwich routine with this vegan quick, Mexican-inspired spread!
Prep Time4 mins
Cook Time1 min
Total Time5 mins
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican
Servings: 1
Calories: 225kcal
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!

I hope you enjoy this sandwich filling, let me know if you give it a go on Instagram @fossilsandfusilli! Looking for more lunch ideas? You might also like this Sweet Potato Chickpea Salad or this Buddha Bowl! Have a wonderful week and until next time 😊

If you want, you can pin this recipe here πŸ“Œ

Kidney bean spread_Pin

2 thoughts on “Mexican Kidney Bean Sandwich Filling”

  1. I don’t think I’ve ever seen a recipe that actually says 5 minutes as cooking time – I love it!! 😍 I can’t wait to try this.

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