Mexican Beans & Avocado and Toast

Ingredients 

Cup of cherry tomatoes-chopped

1 white onion-finely chopped

½ lime-juiced

4 tbsp olive oil

2 garlic cloves-crushed

1 tsp ground cumin

2 tsp tomato paste 

1 tsp chili flakes

1 can of beans-drained

one tbsp coriander-chopped

one slice of gluten free toast

1 avocado, finely slices

Method 

1. Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. 

2. Fry the remaining onion in 2 tbsp oil until it starts to soften.

3. Add the garlic, fry for 1 min, then add the cumin and tomato paste and stir until fragrant. 

4. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander. Toast the bread and drizzle with the remaining 1 tbsp oil. 

5. Put a slice on each plate and pile some beans on top. 

6. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.