Dinner recipe
Crisp vegetarian toasts topped with black beans, sweetcorn, peppers, cheddar, spring onions, coriander, lime, and a mild smoky spice mix.
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Ingredients
large frying pan with lid, mixing bowl, fork, box grater, knife
Method
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.
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.
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.
Toast the bread until crisp. Spoon the bean filling over each slice and scatter the cheddar evenly on top.
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.
Cut larger toast slices in half if helpful, scatter with the remaining coriander, and serve with lime wedges for squeezing over.
