Cals: 333/ F 7g/ CHO 48g/ P 13g

Meal Prep Time:  5 minutes

Serves: 1

Ingredients:

• 90g tinned red kidney beans
• 2 slices Helga’s wholemeal bread
• 1.2 tsp lime juice
• 20g sheese vegan cheddar, grated 
• 2tbsp tomato passata (or my tomato sauce, see recipes!)
• 1/2 tsp paprika
• pinch of salt

Method:

1. Mash the beans with a fork and stir through the other ingredients. 
2. Assemble the sandwich and then cook in the jaffle maker until outside is evenly brown.