Tex-Mex beans on toast

A simple solo supper made from storecupboard black beans and Mexican spices. Serve with avocado and yogurt

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 598
  • fat 25g
  • saturates 5g
  • carbs 72g
  • sugars 19g
  • fibre 24g
  • protein 29g
  • salt 3.1g


  • 400g can chopped tomatoes
  • 2 spring onions, whites and greens separated, both finely sliced
  • 2 tsp ground cumin
  • 2 tsp mild chilli powder
  • 1 tbsp brown or barbecue sauce
  • 400g can black beans, drained and rinsed
  • 2 slices of your favourite bread
  • 1 small ripe avocado
  • few good squeezes of lemon or lime juice
  • big dollop of natural yogurt


  1. Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.

  2. Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.

  3. Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.

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