Monday, April 1, 2013

Southwestern Beans on Toast

As we are headed into spring, I am continuously looking for new and exciting light recipes. These southwestern beans on toast are satisfying and make for a quick work night meal that is packed with protein.

Southwestern Beans on Toast


1 tbsp vegetable oil
2 tsp chili powder
1 tsp ground cumin
1/2 cup vegetable broth
1 can black beans, drained and rinsed
4 slices Italian bread
1 1/4 cups grated low-fat cheddar cheese
2 tbsp chopped cilantro
  • Preheat broiler in oven
  • Heat a saucepan over medium. Add oil, then chili powder and cumin. Cook for 1 min. Add broth and beans. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until liquid reduces slightly, about 6 min. Remove from heat and cover to keep warm.
  • Arrange bread slices on baking sheet. Top each with cheese. Toast in upper third of oven until cheese is melted and edges toasted, 2 to 3 min. Remove bread to plates. Spoon beans over top. Sprinkle with chopped cilantro. Serve with Fresh Tex-Mex salad.
Makes 4 servings at 7 PP+ per serving.

Tex-Mex Salad


2 tbsp lime juice
1 tbsp honey
1 tsp minced ginger
1/8 tsp salt
1 tbsp vegetable oil
4 cup baby spinach
1/4 red onion, thinly sliced
1 firm, ripe avocado, peeled and sliced
  • Whisk lime juice with honey, ginger and salt in a large bowl. Whisk in oil until combined.
  • Add spinach, red onion and avocado. Toss until well coated. Divide among 4 plates and serve.
For the salad, I would count all veggies as free, and only count the oil, honey and avocado into my daily points. This calculates the salad to be 4 PP+ per serving.

Total PP+ for toast and salad = 11 PP+ for the entire meal. I served two pieces of toast and used some of my weekly points for a total of 18 PP+.

recipes adapted from:

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