Spicy Mexican beans & avocado on toast
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
½ small, finely chopped
Garlic
1 clove(s), crushed
Paprika
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)
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Calorie Controlled Brown Bread
4 slice(s)
Avocado
1 medium, thinly sliced
Lime
1 medium, cut into wedges to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.