Cheesy Black Bean Toast With pico de gallo
Appetizer, side dish or even a light lunch! This vegetarian dish brings tons of southwestern flavor to the table in a jiffy.
Ingredients
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6 Roma tomatoes, diced
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½ medium onion, finely chopped
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1 clove garlic, finely minced
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2 serrano or jalapeno peppers, finely chopped
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3 tablespoons fresh cilantro, chopped
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1 lime, juice only
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⅛ teaspoon oregano, finely crushed
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⅛ teaspoon salt (optional)
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⅛ teaspoon pepper
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½ Hass avocado, diced
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4 bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
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1 can (16 ounces) seasoned low-fat refried black beans
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2 cups shredded Chihuahua or mozzarella cheese
Directions
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Preheat oven to 350 degrees.
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In medium mixing bowl, combine tomatoes, onion, garlic, peppers, cilantro, lime juice, oregano, salt (if desired), pepper and avocado. Set aside.
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On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
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Bake 5–8 minutes, or until cheese is melted and hot.