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Southwestern black bean and tomato toasts

Southwestern Black Bean and Tomato Toasts

If you’re feeling like, “Hoo. The holidays have done a number on my palate! Mama (or Papa) needs some spicy beans and veggies in a hurry,” well, I can empathize.

After two dinners of Welsh rarebit (um, delish), one huge tray of three cheese and Swiss chard lasagna, and more Chex Mix than anyone should ever indulge in, let’s just say I needed a little something different in my belly.

So, I grabbed a can of black beans, some tomatoes that are also going to be pulling double duty in queso, and some jalapeno cheddar bread from our favorite bakery.

Bonus: This delicious meal came together in less time than it takes me to (shoddily) wrap a present to stick under the tree.

Double bonus: How awesome would these be on New Year’s Even when you’re sitting around with friends and family waiting to ring in the New Year? If there’s a better way to start the year than with an explosion of flavors, well, I can’t think of what it is.

Happy New Year Everyone! May it be a good one.

Southwestern black bean and tomato toasts

Southwestern black bean and tomato toasts
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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.
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Author Launie Kettler

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.

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