Jalapeño Bean Sandwich Spread! Take a breath, my friend, lunch just got a whole lot easier and more importantly flavorful!
Tangy, creamy, and bold, this healthy, oil-free Jalapeño Bean Sandwich Spread is a simple and flavorful way to make lunchtime a breeze and more fun! This super easy-to-make sandwich spread can be made ahead of time and stashed in the fridge. It’s perfectly delicious with hearty pinto beans, sweet corn, and pickled jalapeño peppers ramped up with smoky spices for a savory and zippy blast of deliciousness with every bite. We just know you are going to love it too.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Jalapeño Bean Sandwich Spread is a healthy and delicious alternative. Serve it on toasted bread or in a wrap with some shredded lettuce and sliced tomatoes and you are sure to be in sandwich heaven! If you are looking for a fun way to increase your raw veggie intake, then add some thinly sliced bell peppers and carrots. These sandwiches are so tasty!
Dad really enjoyed this sandwich spread. He wasn’t sure what to think when Mom and I made this sandwich for him to taste test. He kept saying “It kinda looks like ham salad.”
He wanted all our Readers to know that he is adventurous and enjoys trying new foods. Not really sure why he felt the need to say that since he has been on this journey with Mom and me for years now, but I guess this sandwich might have initially threw him for a loop. LOL
The toasted bread, shredded lettuce and sliced tomatoes looked super yummy to him. When he took the first bite, he said “Huh, I wasn’t expecting this flavor, but this is really great!”. We thought so too. I guess he was expecting “ham salad flavor”. HAH!
Tips for Success:
- Pinto Beans Substitutes: You can substitute the pinto beans with your favorite bean (example: Black beans, kidney beans, cannellini beans, etc.) The flavor will change accordingly.
- Corn: We used canned corned that we drained really well. You don’t want any excess water going into the food processor. If you use frozen corn, bring the corn to room temperature and remove any excess water.
- Pickled versus Fresh Jalapeno Peppers: Fresh jalapenos do not work very well for this sandwich spread. Use pickled jalapenos. You do not need to remove the seeds from the pickled jalapenos. Make sure you select mild “tamed” jalapeno peppers.
- Measuring Pickled Jalapeno Peppers: Make sure you don’t get any of the juice (brine) with the pickled jalapeno peppers. We laid the pickled jalapeno peppers out onto a paper towel then placed them into the measuring cup.
- Chili Powder: Chili powders come in varying levels of heat. Make sure you select a mild (regular) chili powder for this sandwich spread.
- Refrigerated Sandwich Spread: We refrigerated the sandwich spread for one hour to firm it up. You can eat it right away with the understanding that it may be soft.
- Shredded Lettuce and Sliced Tomatoes: We really enjoyed this sandwich with shredded lettuce. It really adds to the experience. Simply place some lettuce on the chopping board and cut it into thin slices. The sliced tomatoes also add to the deliciousness.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
You can freeze leftovers, but this sandwich spread will become weepy when thawed out. It is best eaten right after preparing or after refrigerating.
Pantry Products Used:
- Pickled Jalapenos: We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers. Be sure to select a mild (“tamed”) pickled jalapeno.
- Chili Powder: We used Penzeys Regular Chili Powder as it has great flavor without adding heat to the dish.
Kitchen Products Used:
- Food Processor. We like this 14-Cup Food Processor.
We certainly hope you give this deliciousness a try.
If you try this bold sandwich spread, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Tangy, creamy, and bold, this healthy, oil-free Jalapeño Bean Sandwich Spread is a simple and flavorful way to make lunchtime a breeze and more fun!
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 cup corn *
- ½ cup pickled jalapenos (mild/tamed) *
- ½ to 1 teaspoon pure maple syrup
- 1 teaspoon distilled white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ¼ teaspoon smoked paprika
- ¾ teaspoon regular chili powder *
- pinch to ½ teaspoon sea salt (+/-) *
- Shredded lettuce
- Sliced tomatoes
- Toasted bread (or wrap)
- Julienne sliced bell peppers, carrots, or other veggies
- Place all the ingredients into a food processor. Pulse until all the ingredients are finely chopped.
- Taste test and adjust spices accordingly to suit personal preferences. Refrigerate for one hour.
- Serve on toasted bread (or in a wrap) with shredded lettuce and sliced tomatoes.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 sandwiches/wraps
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