Cheesy Black Bean Toast with Pico de Gallo
Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation Prep time: 15 minutes Servings: 4
6 Roma tomatoes, diced
1⁄2 medium onion, finely chopped
1 clove garlic, finely minced
2 serrano or jalapeno peppers, finely chopped 3 tablespoons fresh cilantro, chopped
1 lime, juice only
1⁄8 teaspoon oregano, finely crushed
1⁄8 teaspoon salt (optional)
1⁄8 teaspoon pepper
1⁄2 Hass avocado, diced
4 bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
1 can (16 ounces) seasoned low-fat refried black beans
2 cups shredded Chihuahua or mozzarella cheese
Heat oven to 350 F.
In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
Bake 5-8 minutes, or until cheese is melted and hot.
2 tablespoons Parmesan cheese, grated, plus additional (optional)
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, chopped
2 bagels (4 ounces each) cut into 2-inch pieces, toasted assorted greens (optional)
In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.
Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.