Everybody can make beans on toast... it's a student staple and a homely comfort... Just what the doctor ordered! But with our little bit of Mexican inspiration and the help of Tom Ska we prove that this version goes off with a
Preheat the oven to 200°C.
Peel and finely dice the onion, then de-seed and dice the pepper Sweat the onion off in a pan with a shot of oil for 3-4 minutes before adding the pepper and a pinch of salt and pepper.
Blitz half of the bread into fine crumbs in a food processor. Tip the cooked onion and pepper mix, the beans, cheese, fajita mix, egg and coriander stalks into the processor with the breadcrumbs. Blitz to a course but evenly distributed mix.
Smear the bean mixture onto the remaining slices of bread and lay flat on a baking tray. Bake for 8-10 minutes until the bread is toasted underneath and the bean mix is golden on top.
Cut each slice in half and serve with a big dollop of fresh guacamole. Serves 4