Tex-Mex beans on toast

Tex-Mex beans on toast

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 1
A simple solo supper made from storecupboard black beans and Mexican spices. Serve with avocado and yogurt

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal598
  • fat25g
  • saturates5g
  • carbs72g
  • sugars19g
  • fibre24g
  • protein29g
  • salt3.1g
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Ingredients

  • 400g can chopped tomato
  • 2 spring onion, whites and greens separated, both finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp ground cumin
  • 2 tsp mild chilli powder
  • 1 tbsp brown or barbecue sauce
  • 400g can black bean, drained and rinsed
  • 2 slices of your favourite bread
  • 1 small ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • few good squeezes of lemon or lime juice
  • big dollop of natural yogurt

Method

  1. Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.

  2. Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.

  3. Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.

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Comments (1)

niftypixie's picture
5

Doubled this up and served with jacket potatoes and a side salad and we really enjoyed it as a mid week dinner. Forgot the lemon, but still nice. Will cook again and try with the lemon/lime.

We used dried turtle beans - same as black beans - soaked them the night before and cooked them before we started.

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