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Southwestern beans on toast

17

  • Prep Time5 mins
  • Total Time15 mins
  • Makes4 Servings
Southwestern beans on toast

Photo, Roberto Caruso.

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

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