Mexican Beans on Toast

Mexican Beans on Toast

Ingredients (Serves 4)  

• • 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 kidney beans, drained
  • 1 tin butter beans, drained
  • small handful of coriander, chopped
  • 4 slices of wholemeal bread

Method

• Mix tomatoes, half of olive oil and 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 start 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 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 and some sliced avocado or more tomatoes.