Tex-Mex beans on toast

Tex-Mex beans on toast

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(5 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 400g can chopped tomato
  • 2 spring onions, 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



    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


  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, questions and tips

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HollyMak's picture
14th Oct, 2016
Loved this, Changed a few things based on what i had, i used fajita spice mix instead of the cumin and chilli, didn't have the avocado and put grated cheese on top. Me and my toddler loved it. I think i will add some red peppers next time
8th May, 2014
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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