Mexican-Style Beans on Toast
There are some recipes so synonymous with students that nobody can argue with their hero status in the kitchen… Take beans on toast for example, a staple food that so many students simply couldn’t live without, but how about switching things up a bit?
Ingredients:
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1 small onion
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1 red pepper
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1 tbsp fajita spice mix
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1 tin of red kidney beans, drained
- few fresh coriander stalks
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8 slices of fresh bread
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generous handful of
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Monterey Jack cheese
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1 egg
- portion of guacamole
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Preheat the oven to 200°C.
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Peel and finely dice the onion, then de-seed and dice the pepper.
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Sweat the onion off in a pan with a shot of oil for 3-4 minutes before adding the pepper and a pinch of salt and pepper.
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Blitz half of the bread into fine crumbs in a food processor.
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Tip the cooked onion and pepper mix, the beans, cheese, fajita mix, egg and coriander stalks into the processor with the breadcrumbs.
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Blitz to a coarse but evenly distributed mix.
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Smear the bean mixture onto the remaining slices of bread and lay flat on a baking tray.
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Bake for 8-10 minutes until the bread is toasted underneath and the bean mix is golden on top.
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Cut each slice in half and serve with a big dollop of fresh guacamole.
serves 4