Southwestern Black Bean and Tomato Toasts
Our spicy and hearty southwestern black bean toasts come together in about 15 minutes for the perfect weeknight dinner.
Servings 6
Ingredients
- 6 1/2-inch sliced cheddar jalapeno or sourdough bread
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 tablespoons diced jalapeno
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 cup quartered cherry tomatoes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (hot or sweet)
- 1/2 cup crumbled cotija
- 1/4 cup finely chopped cilantro
Instructions
- Preheat oven to 375 degrees.
- Place the sliced bread on a large, rimmed sheet pan. Bake for 7 minutes or until lightly toasted.
- Heat the olive oil in a medium pan over medium heat until it shimmers.
- Add the onion and jalapeno to the pan, and season with salt and pepper.
- Sauté for 5 minutes, or until just softened.
- Add the beans and tomatoes to the pan. Season with cumin, paprika, oregano, chili powder, and smoked paprika. Stir well.
- Cook until the beans are hot stirring frequently, about 5 minutes.
- Remove from heat, and mash until approximately half of the beans are broken down.
- Divide bean mixture between toasts, top with cotija and cilantro. Serve immediately.