Tex-Mex tomatoes on toast
2
Points®
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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