Mexican Beans on Toast
I love cooking brunch for friends on the weekends and always want to make something exciting without having to spend a fortune on ingredients or the whole morning faffing about in the kitchen.
BirdsEye’s frozen Mexican Bean mix is the answer to all. I can add the beans to a smokey tomato sauce and they cook in just 4 minutes. They are also just £2.00 per pop, suitable for both students and those on a tight budget.
This dish is rich in fibre, essential for good bowel functioning, clearing excess cholesterol from the body and to feed our gut microbiome (the good bacteria residing in our large intestine). Most importantly, it also tastes epic.
I hope you love this recipe as much as I do!
SERVES: 2, with leftover beans
Ingredients
1 pack BirdsEye Mexican Bean Mix
2-4 slices sourdough bread, or bread of choice
3 cloves garlic
2 red onions
30g fresh coriander
2 limes
1 tbsp rapeseed oil
1 tbsp olive oil
1 tsp hot smoked paprika
1 tsp cumin
1 tsp balsamic vinegar
A few shakes of Tabasco, optional
1 tbsp maple syrup
1 tbsp tomato paste
x1 400g can of tomatoes, 240g drained weight
1 red chilli
1 lime lime
2 avocados
Method
Finely dice one red onion and the garlic.
Heat a tbsp of rapeseed oil in a saucepan over a medium heat and add the onions and garlic. Fry until soft and browning a little.
Lower the heat and add a tsp of each warming smoked paprika and cumin.
Pour in the can of tinned tomatoes and add 1 tbsp of tomato paste, 1 tbsp maple syrup, 1 tsp balsamic vinegar and a good shake of Tabasco if you can handle the heat. Season and simmer on a low heat for 15 minutes or so.
Whilst you wait finely chop a small red onion, red chilli and coriander, leave to one side. Halve the lime, one half will be squeezed into the avo and keep the other to garnish.
Add the Birdseye beans to the tomato sauce and stir until cooked. You may want to add a splash of boiling water. Taste and season accordingly. Lower the heat whilst you get ready to plate up.
Smash up the avos with the lime juice, olive, oil, plenty of seasoning and a sprinkle of the fresh coriander.
Toast the sourdough and top with avo, the beans and finish with crumbled feta and fresh red onion, chilli and more coriander.
Et voila!
You can keep the beans in the freezer or have for packed lunches.
