Southwestern beans on toast
16
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
[brightcove id=’826120421001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 470,
- Protein
- 22 g,
- Carbohydrates
- 55 g,
- Fat
- 18 g,
- Fibre
- 10 g,
- Sodium
- 1100 mg.

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.