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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



  • 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.



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