Vegan Mexican Panini Recipe

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

By: Adam Guthrie

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!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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