Nacho Bean Paste



Created by:

QAST, Eagleby State School
Prep time:
5 mins
Cooking time:
20 mins




1medium onion (chopped)
2cans of 400g four-bean mix (drained)
1can of 400g red kidney beans (drained)
2cans of 400g chopped tomatoes
1packet of 30g taco seasoning


  1. Gently fry onion until soft in a saucepan
  2. Add the four-bean mix, kidney beans and tomatoes into the soft onions
  3. Bring the mixture to a boil
  4. Simmer the mixture until the beans (particularly the chickpeas in the four-bean mix) are soft
  5. Stir in the taco seasoning making sure the seasoning is distributed evenly.
  6. Remove from heat and using a stick blender blend until smooth like a paste.

Recipe description

This versatile bean paste can be used for Mexican dishes, in jaffles or as a dip.


  • Serve on jacket potatoes and top with cheese or sour cream.
  • Serve paste in jaffles with cheese and tomato.
  • Reduce some of the liquid from the canned tomatoes and place the paste/mixture into a hollowed-out cob loaf and use as a dip.
  • Add extra vegetables like capsicum or chillies.
  • Add other bean varieties e.g., black beans, butter beans.
  • Substitution – Salt reduced or no added salt beans.
  • Substitution – Salt reduced or no added salt taco seasoning.
  • Add left over baked beans to the mixture to reduce wastage.
This recipe was an entrant in the 2023 Recipe of the Year competition, funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland

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