Black Bean Chili Bruschetta
Website: WhatTheHeckDoIEatNow.com
Serves: 4
- 2 tbsp canola oil
- 4 cloves of garlic, pressed
- 1 tbsp chili powder
- ½ tsp salt
- 1 can of black beans or (1½ cups cooked black beans), drained and rinsed well
- 1½ cups frozen corn, rinsed to thaw. Drain well.
- 3 large tomatoes, diced
- ⅓ cup cilantro chopped
- 2 tsp lime juice, freshly squeezed
- pepper to taste
- 2 garlic cloves pressed into a small bowl with 2 tbsp olive oil for 'painting' toasted bruschetta before assembling.
- Baguette, cut into thin slices
- arugula, washed and torn
- Preheat your oven to 350 F (175 C).
- Heat the 2 tbsp of canola oil in a large skillet over medium heat.
- Add the 4 cloves of pressed garlic and cook for about 30 seconds.
- Add the chili powder and salt and stir to combine.
- Add the corn and beans and mix well.
- Remove from the heat and add your chopped tomatoes, cilantro, and lime juice. Mix well.
- Add pepper to taste.
- Put your baguette slices in the oven to toast for about 2 minutes or golden.
- Remove the bread.
- Using a pastry brush dip the brush into the small bowl with the olive oil/ pressed garlic and lightly 'paint' the surface of each slice of bread.
- Cover with thin layer of arugula and then top with bean/ veggie mix to serve.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/11/22/black-bean-chili-bruschetta/
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