Mexican bean vegetarian pâté - so quick and easy to make, and perfect for lunches and lunch boxes! This spicy, protein-rich spread is vegetarian and vegan.

I love making vegetarian pâté, and this Mexican bean version is one of my favourites yet – so much flavour from just a few simple ingredients.

My go to base for vegetarian pâté is always walnuts with some kind of bean or chickpeas. It gives a fantastic thick, spreadable texture that’s full of protein. I suppose you could experiment with different kinds of nuts too if you fancy it, but for this spicy Mexican bean vegetarian pâté I stuck with my tried and tested combination. This time I used kidney beans, which gave the pâté a slightly pink colour.

I also added garlic, coriander (cilantro), lime juice, and a few of my favourite spices. It has so much flavour!

Mexican bean vegetarian pâté - so quick and easy to make, and perfect for lunches and lunch boxes! This spicy, protein-rich spread is vegetarian and vegan.

I could honestly eat this stuff straight from the bowl with a spoon, but if you want to be a bit more creative, you could try using it to make a spicy mushroom wellington, a tasty vegan sandwich, dolloping it on top of a burrito bowl, or smearing it on toasted slices of baguette, like I did. Just brush a few slices of crusty bread lightly with olive oil and pop them under a grill (broiler) or into a hot griddle pan for a couple of minutes. Smear them with the Mexican bean pâté, and serve with an extra squeeze of lime juice – soo yum.

Mexican bean vegetarian pâté - so quick and easy to make, and perfect for lunches and lunch boxes! This spicy, protein-rich spread is vegetarian and vegan.

This vegetarian pâté keeps really well in the fridge, so feel free to make a double batch to use for lunches through the week. It’s a relatively healthy lunch option (especially served with a nice big salad on the side), and definitely the kind of thing you’ll look forward to day after day! I might make another batch today, actually – it only takes a couple of minutes.

Mexican bean vegetarian pâté - so quick and easy to make, and perfect for lunches and lunch boxes! This spicy, protein-rich spread is vegetarian and vegan.

Print
5 from 3 votes

Mexican bean vegetarian pâté

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 people

Ingredients

  • 70 g walnuts (~ 3/4 cup)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 small clove garlic, peeled
  • Few sprigs fresh coriander (cilantro)
  • 1 tbsp lime juice
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (or a little less, to taste)
  • 1/2 tsp ground cumin
  • Salt
  • Black pepper

Instructions

  • Add all the ingredients to a food processor, and blitz thoroughly. Serve lightly chilled.
Author: Becca @ Amuse Your Bouche

 

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the batch.

Why not try spreading this Mexican bean vegetarian pâté inside a Mexican torta – one of my favourite sandwiches ever!

Mexican torta sandwich