Vegan Mexican Panini Recipe
With a fusion of two cuisines, this Italian panini is combined with the Mexican refried beans to create an unforgettable explosion of flavour and textures.
Makes: 4
V, VG
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Vegan Mexican Panini Recipe
With a fusion of two cuisines, this Italian panini is combined with the Mexican refried beans to create an unforgettable explosion of flavour and textures.
Servings
Prep time
Cook time
Recipe
Ingredients
- 8 slices wholemeal sourdough bread
- 2 cups refried bean mix (recipe below)
- 2 cups baby spinach
4 tbsp guacamole (recipe below)
4 tbsp cashew sour cream (recipe below)
4 tsp sambal - Refried Bean Mix
- ½ onion, finely diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 red capsicum, sliced
400g tin chopped tomatoes
1 tbsp vegan “beef” stock powder
420g tin cooked red kidney beans
420g tin cooked black beans
420g tin cooked pinto beans, or more black beans or red kidney beans - Cashew Sour Cream
- 1 cup raw cashews
- 1 cup water
- 1 lemon, juiced
- ¼ tsp salt
- Guacamole
- 1 large ripe avocado
- 1 tbsp very finely chopped red onion
- ½ tbsp very finely chopped fresh jalapeño chilli
- 1 tbsp chopped coriander leaves
- ¼ cup finely chopped tomatoes
Pinch salt
¼ tbsp lime juice
Method
- For the refried bean mix, heat a frying pan over a high heat. Add the onion and sauté́ until golden brown. Add a little water to deglaze the pan.
- Add the cumin and coriander and stir, then add the capsicum and stir.
- Add the tomatoes, stock powder and beans and mix well.
- Reduce the heat and gently mash the mixture with a potato masher to thicken and resemble refried beans (or use a stick blender).
- Remove from the heat and store in an airtight container in the fridge until required. It can also be frozen for a later date.
- For the cashew sour cream, place all ingredients into a high-powered blender and blend to a smooth cream (add more water if necessary to achieve the consistency of sour cream). Store in an airtight container in the fridge until required. It can also be frozen for a later date.
- For the guacamole, remove the flesh from the avocados and mash them in a bowl. Add the remaining ingredients and stir well. Refrigerate in an airtight container until required.
- To assemble the panini, place ½ cup of bean mix on a piece of sourdough. Top with ½ cup of spinach, 1 tbsp guacamole, 1 tbsp cashew sour cream and 1 tsp sambal. Place the other slice of bread on top.
- Place the panini on a hot grill plate and cook until crisp on both sides.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
