Kidney Bean Spread
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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


  • 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


  • 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!