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Chilli beans on toast recipe

Chilli beans on toast recipe

1 rating

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​
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1965kj
    468kcal
    23%
  • Fat

    10g 14%
  • Saturates

    3g 17%
  • Sugars

    19g 21%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 66.7g Protein 21g Fibre 17.5g

Method

  1. 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.
  2. 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. 
  3. 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.

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.

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