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Our Recipes

Mexican Beans on Toast

Serves 2 - Prep 10 Mins - Cook 20 Mins

Ingredients

For the beans;

  • 1 400g Tin Mixed Beans, drained and rinsed
  • 1 White onion, finely chopped
  • 2 Garlic Cloves, crushed
  • 1 tsp Chipotle Paste
  • 1 400g Tin Chopped Tomatoes
  • 1 tbsp Olive Oil
  • Handful of Fresh Coriander
  • 4 Sliced Sourdough
  • 50g Pilgrims Choice, Mature/Extra Mature/Vintage, grated

To Serve(optional)

  • Sour Cream
  • Avocado

Method

  1. In a heavy based saucepan over a medium heat gently fry the onions and garlic in the olive oil for 2-3 mins until soft and just starting to caramelise. Add the chipotle paste to the pan and cook through for a few minutes before adding the beans and chopped tomatoes, simmer for 8-10 mins until thickened, season to taste and remove from the heat and finish with the coriander.
  2. Under a high grill toast each side of the sourdough before topping with the beans and cheese and returning to the grill under melted and bubbling. Serve with a dollop of sour cream and avocado slices