Southwestern beans on toast



5 min


15 min


4 Servings

Southwestern beans on toast

Roberto Caruso


  • 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


  • 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.