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Tex-Mex beans on toast

Tex-Mex beans on toast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal598
fat25g
saturates5g
carbs72g
sugars19g
fibre24g
protein29g
salt3.1g
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Ingredients

  • 400g can chopped tomato
  • 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 bean , 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

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 3.8 out of 5.4 ratings
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