Chilli beans on toast recipe
For a quick and easy midweek family meal, try this colourful vegetarian chilli beans on toast, packed with tongue-tingling fajita flavours and hearty black beans. Why not freeze leftover chilli and use it to top jacket potatoes another night?
See method- Serves 4
- 50 mins to prepare and 20 mins to cook
- 468 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 peppers, deseeded and diced
- 2 garlic cloves, crushed
- 1 red chilli, deseeded (optional) and finely chopped
- 30g sachet fajita seasoning
- 400g tin chopped tomatoes
- 1 reduced-salt vegetable stock cube, made up to 250ml
- 2 x 400g tins black beans, drained and rinsed
- 8 slices wholemeal farmhouse bread
- 50g soft cheese
- 10g fresh coriander, roughly chopped
- 4 spring onions, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1965kJ 468.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 2.6g
- Sugars
- 19g
of the Reference intake
Carbohydrate 66.7gProtein 21.0gFibre 17.5g
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Method
- Heat the oil in a medium saucepan over a medium heat and fry the onion and peppers for 8-10 mins until soft, stirring frequently. Add the garlic and chilli and fry for 1 min more, or until fragrant.
- Stir in the fajita seasoning, then add the chopped tomatoes, stock and black beans. Simmer for a further 10-15 mins until thickened. Season well.
- Meanwhile, toast the bread and divide between 4 plates. Spoon over the chilli beans and add a dollop of soft cheese. Sprinkle with the coriander and spring onions, then grind over some black pepper.
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Freezing and defrosting guidelines
Freeze chilli only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer .
