This is a print preview of "Southwestern Black Bean Bruschetta" recipe.

Southwestern Black Bean Bruschetta Recipe
by Global Cookbook

Southwestern Black Bean Bruschetta
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  Servings: 4

Ingredients

  • 1 c. Canned black beans, rinsed, liquid removed
  • 1 med Tomato, minced (about 1 c.)
  • 1/4 c. Green pepper, minced
  • 2 Tbsp. Onion, finely minced
  • 1 Tbsp. Fresh cilantro, minced
  • 1/4 c. Extra virgin olive oil, divided
  • 1 Tbsp. Lime juice
  • 1/4 tsp Salt
  • 1/4 tsp Grnd cumin
  • 1/4 tsp Dry oregano
  • 1 tsp Garlic, crushed
  • 4 x Bays english muffins, lightly toasted
  • 1 c. Shredded monterey jack cheese

Directions

  1. In a medium bowl, combine first five ingredients. In small bowl, whisk together 2 Tbsp. extra virgin olive oil with lime juice, salt, cumin and oregano.
  2. Toss with black bean mix. Set aside. In small saucepan, over medium heat, heat remaining extra virgin olive oil. Saute/fry garlic till golden brown, about 2 min.
  3. Brush muffin halves proportionately with garlic/oil mix. Divide bean/tomato mix proportionately over 8 muffin halves. Sprinkle proportionately with cheese. Broil 6 inches from heat till cheese melts, about 3 min. Serve immediately.
  4. Serves 4
  5. a
  6. Notes: A cilantro-tinged mix of black beans and fresh tomatoes on garlic- rubbed English muffins lends a Southwestern twist to an Italian appetizer. S: 4