Easy Veggie Baguette for Any Time of Day
Veggie baguette Mexican style sandwich. Filled with refried beans, lettuce, pickled jalapenos, peppers, red onion and sweetcorn.
Ingredients
- 2 Baguettes (cut in half lengthways)
- 400g Kidney beans (drained)
- 1 tbsp Lime Juice
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Chilli powder
- 1/2 tbsp Garlic granules
- 100g Lettuce (shredded)
- 100g Sweetcorn
- 50g Pickled jalapeonos
- 1 Red pepper (diced)
- 1/2 Red onion (sliced)
Instructions
- Preheat your grill to medium-high and toast the baguettes on each side until browned. Set aside.
- Meanwhile, add the kidney beans to a small saucepan and cook on medium-low for a couple of minutes until warmed through, but don't let the water boil. Drain the water and add the lime juice, cumin, paprika, chilli powder and garlic granules. Season with salt and pepper to taste and crush with a masher. Cook for a further 2-3 minutes, stirring constantly. Season with salt and pepper to taste. Remove from heat.
- Spread the kidney bean mixture across the bottom of each baguette and then top with the lettuce, sweetcorn, pickled jalapenos, red pepper and red onions. Add the sandwich top, serve with your favourite hot sauce and enjoy.