Tex-Mex tomatoes on toast
Pinto Beans, cooked
1 can(s), large, drained
2 teaspoons, level
1 teaspoons, 1/2 tsp smoked, plus extra to garnish
Lemon Juice, Fresh
WW Soft Malted Danish Bread
- 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.
- 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.
- 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.
- Toast 4 slices WW Soft Malted Danish Bread, and serve topped with the beans, tomatoes and a sprinkling of smoked paprika.