Tex-Mex beans on toast

Tex-Mex beans on toast

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 1

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
598
protein
29g
carbs
72g
fat
25g
saturates
5g
fibre
24g
sugar
19g
salt
3.1g

Ingredients

  • 400g can chopped tomatoes
  • 2 spring onions, whites and greens separated, both finely sliced
  • 2 tsp ground cumin
  • 2 tsp mild chilli powder
  • 1 tbsp brown or barbecue sauce
  • 400g can black beans, drained and rinsed
  • 2 slices of your favourite bread
  • 1 small ripe avocado
  • few good squeezes of lemon or lime juice
  • big dollop of natural yogurt

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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.

Recipe from Good Food magazine, April 2014

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Comments

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niftypixie's picture
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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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