Mushroom and Bean on Toast
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Total time: 20 minutes
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Serves 4
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9.3 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 - Red capsicum, deseeded and finely chopped
2 - Spring onions, finely chopped
3 tb - Water
400g - Baked beans, reduced salt
150g - Mushrooms, sliced
16 - Cherry tomatoes, halved
4 slices - Wholemeal breads
2 tsp - Olive oil spread, reduced fat
¼ tsp - Ground black pepper
UTENSILS
Saucepan, Chopping board, Knife
INSTRUCTIONS
1. Put the capsicum and spring onions into a large saucepan with 3 tablespoons of water. Cook for 3 minutes over low heat until the water has evaporated.
2. Add the beans, mushrooms and cherry tomatoes to the saucepan. Heat gently for 5 to 6 minutes, stirring often, until the beans are hot.
3. Toast the breads. Spread each piece with the olive oil spread. Top the bean mixture onto the toast. Sprinkle with the black pepper.
4. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 263g
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Energy (kcal)
236.0
Carbs (g)
33.5
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Proteins (g)
12.1
Fats (g)
2.8
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Fibre (g)
9.3
