Prep the filling

Drain and rinse the black beans and sweetcorn. Dice the red pepper, slice the spring onions, grate the cheddar, roughly chop the coriander, and cut the lime into wedges.

Mash the beans

Tip the black beans into a bowl with the cumin, smoked paprika, half the lime juice, and a pinch of salt. Mash roughly with a fork so about half the beans are crushed and half remain whole.

Add vegetables

Fold the sweetcorn, red pepper, spring onions, and most of the coriander into the beans. Keep the cheddar separate for layering so it melts evenly.

Top the toasts

Toast the bread until crisp. Spoon the bean filling over each slice and scatter the cheddar evenly on top.

Melt the cheddar

Brush a large frying pan with a little olive oil and set over a medium-low heat. Add the topped toasts, cover with a lid, and cook in batches for 3 to 4 minutes until the cheddar melts and the bases stay crisp.

Keep the heat low enough that the bread crisps without scorching before the cheese melts.

Slice and serve

Cut larger toast slices in half if helpful, scatter with the remaining coriander, and serve with lime wedges for squeezing over.