Southwestern beans on toast
17
- Prep Time5 mins
- Total Time15 mins
- Makes4 Servings
Photo, 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.
Nutrition (per serving)
Calories 470, Protein 22g, Carbohydrates 55g, Fat 18g, Fibre 10g, Sodium 1100mg.