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Cheesy Mexican Stuffed Baguette

Author: Juli


  • 1 spring onion
  • 1 cup chopped tomato
  • 1 can sweet corn
  • 1 can kidney beans
  • 1 can black beans
  • 2 hands of baby spinach - I prefer to use fresh one but you can also use 1 cup of thawed frozen spinach
  • 2 1/2 cups shredded cheese - I used gouda
  • juice of one lime
  • 1 T Sriracha
  • 1 tsp salt
  • 1 tsp pepper
  • 2 baguette


  • Pre-heat the oven to 160° C (320° F)
  • Chop the spring onion and give into a large mixing bowl
  • First add the tomatoes, salt, pepper, Sriracha and lime juice and stir well
  • Now add the spinach, sweet corn, black beans and kidney beans and stir again
  • Add 2 cups of shredded cheese and stir until the cheese is well spread - then set aside
  • Now take your baguette and a sharp knife and cut out a ~2 cm long line from the upper side of the baguette
  • Now pick out as much of the inner soft part as you like - I prefer to remove about half of it
  • With a spoon fill the bean mass into the baguette. Press lightly and fill in more. You really want to stuff in as much as possible
  • Set the baguette on a baking tray lined with baking parchment and top with more cheese
  • Bake in the oven for 12-15 minutes until it's crispy and the cheese has melted


The measurements of the ingredients are given for two baguette. This is because I much rather like to use up all the beans and not have three open cans at hand and also because I love leftovers!
This is a perfect dinner with leftover lunch potential. You can heat it up in the microwave the next day or eat it cold.
This time I used a round chiabatta like baguette which was really nice. I also tried whole wheat baguette and the classic french one. You can of course use any kind of bread but I would recommend to use one with no added spices.