This recipe for Black Beans and Roasted Tomatoes on Toast is simple, delicious and quick to make. Whenever I’m looking for an easy and savoury lunch, it curbs my cravings in a pinch. It includes hearty black beans, juicy tomatoes and fresh green basil.
Black beans are loaded with dietary fibre and protein, folate, magnesium and antioxidants. Black beans have 10 times the antioxidants of oranges! How incredible is that? My tip when using canned black beans is to rinse them thoroughly. The liquid in the can create bloating and leave your stomach feeling uneasy. You may think that roasted tomatoes are added for taste, which they are, but did you know that the cooking process increases the antioxidant activity in tomatoes? Cooked tomatoes are low in calories and fat and supply you with a good dose of protein and fibre.
In this recipe, I’ve used my very own Potato Bread but any bread will do just fine. I prefer something crispy that can hold the weight of the toppings and won’t get soggy.
Scroll below for a full list of ingredients and instructions to make my Black Beans and Roasted Tomatoes on Toast. If you’re in the mood for more snacks options, check out my recipes for Skinny Green Pea Guacamole, Vegan Cheese Nachos and Strawberry Balsamic Bruschetta.
Black Beans and Roasted Tomatoes on Toast
This recipe for Black Beans and Roasted Tomatoes on Toast is simple, delicious and quick to make. Whenever I’m looking for an easy and savoury lunch, it curbs my cravings in a pinch. It includes hearty black beans, juicy tomatoes and fresh green basil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 4 – ½ inch slices of potato bread (see recipe here)
- 1 ½ cup of cooked black beans
- 2 tbsp hot water or vegetable stock
- 4 tbsp of vegan mayo (see recipe here)
- 1 heaping cup of cherry tomatoes
- 4 tbsp of chiffonade basil
- Salt and pepper to taste (I prefer a generous amount with this recipe)
Instructions
- Pre-heat oven to broil.
- In a small bowl add black bean and hot water or vegetable stock. Mash black beans with a fork and they become smooth. Season with salt and pepper.
- Place bread on a baking tray. Spread vegan mayo then black bean mixture evenly over the bread. Top with cherry tomatoes chiffonade basil. Season with salt and pepper.
- Place baking tray in the oven on broil setting for 10 mins or until bread turns brown and tomatoes are roasted.
- Serve with soup, salad or on its own.
