Mexican Beans on Toast
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 410 g Baked beans
- 400 g Kidney beans (drained)
- 1 tbsp Chipotle paste
- 1 Garlic clove (crushed)
- 1 tbsp Fajita seasoning
- 4 slices sourdough bread
- 1 Avocado (diced)
Method
- In a saucepan add 410 g Baked beans, 400 g Kidney beans, 1 tbsp Chipotle paste, 1 Garlic clove and 1 tbsp Fajita seasoning and gently cook for 4-5 minutes until heated through.
- Toast the 4 slices sourdough bread.
- Serve the beans over the toast with chunks or slices of 1 Avocado on top.