15 Bean Kids Mexican Sushi

Ahhh beans! We love them for their versatility, taste, and nutrients!  Beans are awesome for your kids because they:

  • Are abundant with vitamins, minerals, and antioxidants.
  • They are high in fiber- which keeps kids full longer.
  • They are a great source of protein and complex carbohydrates.
  • They have been shown to improve cholesterol.

One way to purchase beans is in the bags of multi-bean soups.  This gives you a variety of beans that you may not be eating otherwise.

On Sunday, I poured the entire bag (about 3 cups) into the Slow-cooker before church. I added chopped onions, salt, and enough water to cover the beans by a few inches.  I set it to high, and 4 hours later, the beans were cooked!

We then pureed the beans and added some seasonings like cilantro, cumin, and a little more salt.  Our bean cream, though not pretty, looked like this:

It turned out like re-fried beans, except with 14 more beans!  Having a variety of beans, gives you a variety of nutrients.

With your bean cream, you could make burritos:

Or, our favorite: Kids Mexican Sushi

To make the sushi, we spread the bean cream on a large, soft, tortilla. (I’ve tried it with whole wheat tortillas, and depending on the ones you get, they might be hard to roll up.  Make sure they are soft when rolling, by microwaving for a few seconds.  Then we spread some guacamole on top of the bean cream and rolled up the tortilla.  Then, wrap in plastic wrap and chill in the fridge! This is important if you want to be able to cut them without having them fall apart.

Top your sushi with chopped tomatoes and shredded cheese.

To add more healthy meals like this one into your meal rotation, consider signing up for our meal plan service!

15 Bean Kids Mexican Sushi

  • 3 cups 15 bean soup mix (or 7 or whatever your grocery store carries)
  • 8 cups of water
  • 1 onion, chopped
  • 1 teaspoon of salt
Place all in slow cooker and cook on high for about 4-6 hours. When the beans have cooked, drain while reserving the liquid. Pour beans into a big bowl, and mix with a hand mixer, or a masher. Add as much of the reserved water (and a little extra salt) as needed to attain desired consistency.  For extra flavor add jalapenos, some pepper, or even cayenne if you like your beans more spicy. If you store this, reconstitute as necessary if the beans get too thick upon sitting in the fridge. To make the sushi use:
  • Tortillas
  • Bean Cream
  • Guacamole
Warm tortilla to be flexible.  Spread with bean cream and guacamole.  Roll up and wrap with a plastic wrap and chill.  A few hours later, take out and slice like sushi.  Add chopped tomatoes and cheese to the top.

Print Recipe


I would just freeze the bean cream and it should be fine when you thaw. I’ve never tried freezing the “sushi”. If you do- let me know!!


Oh that looks really good. I know this is for kids but I really want to try this! Of course I’ll make some for my kids though!


Thanks for your statement in this section. I had truly enjoyed what you had to say about jute bag These comments have really supported my zeal in writing for several of the newest topics.


thank you so much for putting this up. coming up with ideas for my son for lunches gets hard after awhile. He was excited about this & can’t wait to try it for lunch along w/ some veggies.


Did you soak the bean first? Yummy! I have a bag of this in my pantry & wasn’t sure what to do with it. Thank you! (I was given the bag of beans & canned ham to make soup last year & never did)


I actually don’t soak the beans first! I’ve never had a problem with them getting cooked all the way through. You certainly can soak if you want them to cook faster, or if you are worried about rinsing the “gassy” substances off. (we don’t though!)

Ryan A.

Grown man and these are delicious. My son likes the “sushi” variety as well.


I have been surfing online more than 4 hours today, yet I never found any interesting article like yours.
It’s pretty worth enough for me. In my view, if all
site owners and bloggers made good content as you did, the web will be a lot more useful
than ever before.


It’s my understanding that those gassy substances that you mentioned are really hard on your digestive system and that’s why you are supposed to soak and then rinse dried beans prior to cooking them.


These look great! What other sorts of creative things do you do with the bean cream?


I made the beans yesterday and the whole family loved them! We served it as a dip with some salsa and cheese on top. I also baked the tortillas to make chips. My picky daughter ate 3 servings! I can’t wait to try more of your recipies.


I use these beans for soup. pre-soak an drain, which you could do also with this recipe. When I use the mixed beans, I use half the package as is, and substitute in with whatever beans I have on hand for the other half. Work well, and saves a few pennies.


I’m making these this week! How long will the sushi last in the fridge?


Leave a Comment

Your email address will not be published. Required fields are marked *