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Dinner recipe

Smoky Black Bean Sweetcorn Cheddar Toasts with Lime and Coriander

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Crisp vegetarian toasts topped with black beans, sweetcorn, peppers, cheddar, spring onions, coriander, lime, and a mild smoky spice mix.

Start planningStart cookingIngredients
40 min615 kcal4 base servingsDinnerVegetarianFamily FriendlyQuick
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, sweetcorn, bread

Dietary fit: Vegetarian

Serving tip: Serve each cooked batch promptly rather than stacking the toasts, which softens their bases. More servings need additional pan batches; the canned beans and corn must already be ready to eat. Serve any filling that does not sit securely on the bread alongside. For larger households, cook no more than 4 base servings in each set of the listed pans; use additional pans or repeat the complete batch. Extra sequential batches add the stated cooking time. Divide all listed ingredients between batches before starting.

Black Bean Sweetcorn Cheddar Toasts plated and ready to serve.

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Ingredients

What you need

  • 2 × 400 g tins black beans
  • 1 × 325 g tin sweetcorn
  • 8 slices bread
  • 200g cheddar
  • 1 red pepper
  • 4 spring onions
  • 1 lime
  • 15g fresh coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

You'll also need

28cm frying pan with lid, 3l mixing bowl, fork, grater, knife, toaster

Method

Step by step

Up to 8 clear steps
  1. Black Bean Sweetcorn Cheddar Toasts cooking step 1: Prep the filling.
    Step 1

    Prep the filling

    For more than 4 servings, first divide all ingredients into batches of no more than 4 servings. Listed amounts are totals; use each batch’s share when following the steps in its own set of pans. 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.

    12 min
  2. Black Bean Sweetcorn Cheddar Toasts cooking step 2: Mash the beans.
    Step 2

    Mash the beans

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

    4 min
  3. Black Bean Sweetcorn Cheddar Toasts cooking step 3: Add vegetables.
    Step 3

    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.

    3 min
  4. Black Bean Sweetcorn Cheddar Toasts cooking step 4: Top the toasts.
    Step 4

    Top the toasts

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

    5 min
  5. Black Bean Sweetcorn Cheddar Toasts cooking step 5: Melt the cheddar.
    Step 5

    Melt the cheddar

    Divide all the listed olive oil evenly across the cooking batches. Brush a 28cm frying pan with one batch portion and heat over medium-low heat. Cook two topped toasts at a time under a lid for 3–4 minutes until the cheddar melts, without burning the bases. The base recipe needs four batches; use the remaining oil portions for them.

    12 min

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

  6. Black Bean Sweetcorn Cheddar Toasts cooking step 6: Slice and serve.
    Step 6

    Slice and serve

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

    3 min