Photo of Spicy Mexican beans & avocado on toast by WW

Spicy Mexican beans & avocado on toast

Points® value
Total Time
45 min
10 min
35 min


Calorie controlled cooking spray

4 spray(s)

Red onion

½ small, finely chopped


1 clove(s), crushed


½ tablespoon(s), level, smoked

Ground Cumin

1½ teaspoon(s), level

Chilli Powder

1 teaspoon(s), level, 1/2 tsp plus extra to serve

Tomato Purèe

1 tablespoon(s), level

Kidney Beans, cooked

2 can(s), small, drained

Tinned Tomatoes

1 can(s), large, chopped

Coriander, fresh

2 tablespoon(s)


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Calorie Controlled Brown Bread

4 slice(s)


1 medium, thinly sliced


1 medium, cut into wedges to serve


  1. Mist a medium lidded nonstick pan with calorie controlled cooking spray and cook ½ finely chopped red onion for 6-8 minutes over a medium heat until soft.
  2. Stir in 1 crushed garlic clove, ½ tablespoon smoked paprika, ½ tablespoon ground cumin and ½ teaspoon chilli powder, and cook for another minute.
  3. Stir in 1 tablespoon tomato purée. Add 2 x 400g tins drained and rinsed kidney beans, a 400g tin chopped tomatoes and 2 tablespoons water and simmer, covered, for 15 minutes, then remove the lid and cook for another 10 minutes, until thickened. Season to taste.
  4. In a small bowl, combine 2 tablespoons finely chopped fresh coriander with the grated zest and juice of 1 lime. Toast 4 slices WW Malted Danish Bread, then top with the beans and 150g thinly sliced avocado.
  5. Drizzle over the coriander dressing. Serve with extra chilli powder and fresh coriander leaves sprinkled over, with lime wedges on the side.