By Jen Booker
December 31, 2018
270g cherry tomatoes, quartered
1 red or white onion, finely chopped
½ lime, juiced
4 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
2 tsp chipotle paste or 1 tsp chilli flakes
2 x 400g cans black beans, drained
Small bunch coriander, chopped
4 slices bread
1 avocado, finely sliced
1Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside.
2Fry the remaining onion in 2 tbsp oil until it starts to soften.
3Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant.
4Tip in the beans and a splash of water, stir and cook gently until heated through.
5Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.
6Toast the bread and drizzle with the remaining 1 tbsp oil.
7Put a slice on each plate and pile some beans on top.
8Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.
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