TODAY’S RECIPE: Mexican beans & avocado on toast

VEGGIE summer snack. SERVES 4.

Ingredients

270g cherry tomatoes, quartered 1 red or white onion, finely chopped ½ lime, juiced 4 tbsp olive oil 2 garlic cloves, crushed 1 tsp ground cumin 2 tsp chipotle paste or 1 tsp chilli flakes 4 slices bread 2 x 400g cans black beans, drained Small bunch coriander, chopped 1 avocado, finely sliced

Method

1 Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry remaining onion in 2 tbsp oil until it starts to soften. Add garlic, fry for a minute, then add the cumin and chipotle and stir until fragrant. Tip in the beans with a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture, saving some for serving, and cook for one minute. Season well and add most of the coriander.

2 Toast the bread and drizzle with the remaining oil. Put a slice on each plate and spoon on some beans. Arrange some slices of avocado on top, then sprinkle with remaining tomato mixture and coriander leaves to serve.