Tex-Mex beans on toast

• can chopped tomato400g g
• spring onions↗2

  whites and greens separated, both finely sliced

• ground cumin↗2 tsp tsp
• mild chilli powder2 tsp tsp
• brown or barbecue sauce1 tbsp tbsp
• can black bean↗400g g

  drained and rinsed

• slices of your favourite bread2
• small ripe avocado↗1
• few good squeezes of lemon or lime juice
• big dollop of natural yogurt

Step-by-step instructions

1. 1

   Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.

2. 2

   Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.

3. 3

   Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.