Updated: Jun 30, 2021
Prep: 20mins | Cook: 5mins | Serves: 2
230g Canned Mixed Beans
390g Canned Chopped Tomatoes
30g Cheddar Cheese (grated)
1/4tsp Ground Cumin
1/4tsp Garlic Powder
1/4tsp Chilli Flakes
1/4tsp Cayenne Pepper
1/4tsp Ground Pimento/Allspice
1/4tsp Dried Oregano
First drain and wash the beans then put half of them into a bowl and using the back of a fork, crush and mash the beans.
Trim and peel the carrot, then peel the rest of the carrot into long thin ribbons using the vegetable peeler from all sides.
Drizzle some olive oil into a large frying pan and add the whole beans and spices, cook for 2 minutes.
Next add the chopped tomatoes, crushed beans, carrot, vegetable stock paste and ketchup to the pan and mix all the ingredients together. Season with salt and pepper and leave to simmer for about 5 minutes until the sauce thickens.
In a separate bowl, cut the avocado and scoop out the flesh. Cut the lime in half and add a squeeze of lime juice along with a drizzle of olive oil and season with salt and pepper. Crush and mash with the back of a fork. Taste and add more lime or seasoning if needed.
Meanwhile set your oven to the grill and halve the ciabattas using a sharp knife then lay them out (crust side down) onto a foiled tray.
Once the beans are cooked, divide it between the ciabattas and sprinkle over the cheese onto each slice.
Place them into the oven and grill until the cheese has melted, bubbled and browned.
(Keep an eye on them as this only takes a few minutes!)
When you have removed the ciabattas from the oven, let it cool for a few minutes before finally spooning the guacamole on top of each of the ciabatta slices.
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