Recipe Index

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1 tsp ground cumin
• 2 x 14 oz tins black beans, drained and liquid reserved
• ½ vegetable stock cube
• 5½ oz cherry tomatoes, finely chopped
• 1 jalapeño chilli, finely chopped
• ½ lime, juice only
• ½ small onion, finely chopped
• ¾ oz fresh coriander, roughly chopped
• pinch salt
• 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved
• 1 tbsp salted butter, softened
• 4 heaped tbsp refried beans
• 4½ oz mozzarella ball, drained and roughly chopped (or 4½ oz Chihuahua cheese, grated)

Method

1. Warm the olive oil in a wide frying pan over medium-low heat and soften the chopped large onion for 7 to 10 minutes, stirring often, until it turns golden at the edges.
2. Stir the crushed garlic and ground cumin into the softened onion and cook for 1 minute, until the cumin smells toasted.
3. Tip in the drained black beans with about 1/2 cup of their reserved liquid, crumble in the half stock cube, and stir until the cube dissolves.
4. Mash the beans against the pan with a spatula or potato masher as they simmer, adding splashes of reserved bean liquid, until they form a lumpy, thick paste.
5. For the salsa, stir the finely chopped cherry tomatoes, jalapeño, small onion, coriander, lime juice and pinch of salt together in a small bowl.
6. Butter the halved crusty rolls, set them buttered side up on a tray, and grill until the cut sides turn golden.
7. Spoon a heaped tablespoon of the refried beans onto each grilled roll half, scatter over the mozzarella, and grill again until the cheese melts, bubbles and browns in spots, then serve with the salsa.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data