Black beans & avocado on toast

• cherry tomatoes↗270g g

  quartered

• red or white onion1

  finely chopped

• lime↗½

  juiced

• olive oil↗4 tbsp tbsp
• garlic cloves↗2

  crushed

• ground cumin↗1 tsp tsp
• chipotle paste↗2 tsp tsp

  or 1 tsp chilli flakes

• black beans↗2 x 400g cans

  drained

• coriandersmall bunch

  chopped

• bread↗4 slices
• avocado↗1

  finely sliced

Step-by-step instructions

1. 1

   Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.

2. 2

   Toast the bread and drizzle with the remaining 1 tbsp oil. Put a slice on each plate and pile some beans on top. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.