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Mexi-beans and cheese on toast

Try this quick and easy recipe for a Mexican take on cheese on toast - satisfying and healthy as a lunch or light dinner.

Serves 1

Prep Time 5 min

Cooking Time 5 min


  • ½ x 400g can kidney beans in chilli sauce
  • 2 slices wholegrain bread
  • ½ small avocado
  • Squeeze lemon juice
  • 1tbsp grated reduced-fat cheddar


  1. Heat the grill. Put the beans in a pan and set over a medium heat on the hob. Cook, stirring now and then, until the beans are hot.
  2. Meanwhile, toast the bread. Mash the avocado with a squeeze of lemon juice, then spread on to the toasts.
  3. Spoon the beans on top, then sprinkle over the grated cheddar. Put under the grill for 2 min or until the cheese has melted, then serve.

Nutrition per serving

Read more on how we calculate nutrition.
470kcal 21.7g 13.9g 3.6g 16.3g 12.2g 2g 165mg 56.6g 1.9mg

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