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Photo of Tex-Mex tomatoes on toast by WW

Tex-Mex tomatoes on toast

2
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Pinto Beans, cooked

1 can(s), large, drained

Cumin seeds

2 teaspoon(s), level

Paprika

1 teaspoon(s), 1/2 tsp smoked, plus extra to garnish

Lemon Juice, Fresh

1 tablespoon(s)

Cherry Tomatoes

300 g

Red onion

¼ small

Coriander, fresh

1 tablespoon(s)

Calorie Controlled Brown Bread

4 slice(s)

Instructions

  1. Drain and rinse a 400g tin pinto beans, reserving 1 tablespoon of the liquid, then put into a microwave-safe bowl. Add the reserved liquid, 1 teaspoon cumin seeds, ½ teaspoon smoked paprika and the juice of ½ lemon. Mash, then season and cover with the bowl with clingfilm.
  2. Put 300g halved cherry tomatoes in a microwave-safe bowl with another 1 teaspoon cumin seeds and ¼ chopped red onion. Season, then cover the bowl with clingfilm.
  3. Microwave the beans on High for 2 minutes, then set aside. Return the tomatoes to the microwave and cook on High for a further 1 minute, then stir in some chopped fresh coriander.
  4. Toast 4 slices WW Soft Malted Danish Bread, and serve topped with the beans, tomatoes and a sprinkling of smoked paprika.

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