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
- 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!