Southwestern beans on toast recipe

Southwestern beans on toast

PREP TIME

5 min

TOTAL TIME

15 min

Makes

4 Servings

Roberto Caruso

Ingredients

1 tbsp vegetable oil
2 tsp chili powder
1 tsp cumin
1/2 cup vegetable broth
540-mL can black beans , drained and rinsed
4 thick slices Italian bread
1 1/4 cups grated cheddar
2 tbsp chopped cilantro

Instructions

Position rack in upper third of oven. Preheat broiler.
Heat a medium saucepan over medium. Add oil, then chili powder and cumin. Cook for 1 min. Add broth and beans. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until liquid reduces slightly, about 6 min. Remove from heat and cover to keep warm.
Arrange bread slices on baking sheet. Top each with cheese. Toast in upper third of oven until cheese is melted and edges toasted, 2 to 3 min. Remove bread to plates. Spoon beans overtop. Sprinkle with chopped cilantro. Serve with Fresh Tex-Mex salad.

How to pit an avocado

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Nutrition (per serving)

Calories
470,
Protein
22 g,
Carbohydrates
55 g,
Fat
18 g,
Fibre
10 g,
Sodium
1100 mg.

Wine Pairings

Southwestern Cheese Toast
Pair it with: A medium-bodied red.
Generous on the nose and palate, this everyday red is a juicy blend of 70 percent grenache and 30 percent syrah and has a balance of dark fruit and spiciness that ties in with the southwestern flavours of our cheese toast. Our pick: Longuep 244 Dog Red, France, $13.