Mexican Beans on Toast
Serves 4.
Easy. Cooking and preparation time:
10 minutes
Ingredients:
250g cherry tomatoes, quartered
1 onion, finely chopped
1/2 Lime, juiced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chilli flakes
1 tin of Kidney beans, drained
1 tin of butter beans, drained
Small handful of coriander, chopped
4 slices of wholemeal bread
Method:
Mix the tomatoes, ½ of the olive oil and squeezed lime juice and set aside.
In a hot frying pan heat the rest of the olive oil, fry the onions and garlic until the onions begin to soften.
Add the cumin and chilli flakes along with the drained beans. Add a splash of water to loosen the beans.
When the bean mixture is cooked through, add in the tomatoes to the pan, with half of the chopped coriander. Heat and mix together for 2 minutes until the tomatoes have softened and started to collapse.
Toast the bread.
Pile the bean mixture on top of wholemeal bread and sprinkle with remaining coriander leaves.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
