Southwestern beans on toast

Prep 5 min
Total 15 min
Makes 4 Servings



1 tbsp
2 tsp
1 tsp
1/2 cup
540-mL can
black beans, drained and rinsed
4 thick slices
Italian bread
1 1/4 cups
grated cheddar
2 tbsp
chopped cilantro


  • 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.


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

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Wine Pairings

Southwestern Cheese Toast
Pair it with: A medium-bodied red.
Generous on the nose and palate, this everyday red is a juicy blend of 70 percent grenache and 30 percent syrah and has a balance of dark fruit and spiciness that ties in with the southwestern flavours of our cheese toast. Our pick: Longuep 244 Dog Red, France, $13.

Issue: October 2012

Written by:

Photo credit: Roberto Caruso

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