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?


  • 1 small onion
  • 1 red pepper
  • 1 tbsp fajita spice mix
  • 1 tin of red kidney beans, drained
  • few fresh coriander stalks
  • 8 slices of fresh bread
  • generous handful of
  • Monterey Jack cheese
  • 1 egg
  • portion of guacamole
  1. Preheat the oven to 200°C.
  2. Peel and finely dice the onion, then de-seed and dice the pepper.
  3. 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.
  4. Blitz half of the bread into fine crumbs in a food processor.
  5. Tip the cooked onion and pepper mix, the beans, cheese, fajita mix, egg and coriander stalks into the processor with the breadcrumbs.
  6. Blitz to a coarse but evenly distributed mix.
  7. Smear the bean mixture onto the remaining slices of bread and lay flat on a baking tray.
  8. Bake for 8-10 minutes until the bread is toasted underneath and the bean mix is golden on top.
  9. Cut each slice in half and serve with a big dollop of fresh guacamole.

serves 4