BirdsEye Mexican Baked Beans on Toast

BirdsEye Mexican Baked Beans on Toast

I love cooking brunch for friends on the weekends and always want to pull out a showstopper without having to spend a fortune on ingredients or the whole morning faffing in the kitchen. So these colourful Mexican inspired Baked Beans made using BirdsEye Mexican Bean mix are just the thing! Simple ingredients that make for something with a little flare and allow everyone to get involved in plating up a hearty dish.



Having BirdEye beans in freezer is both convenient and helps to lock in the vitamins and minerals, once added to the smokey tomato sauce they are cooked in just 4 minutes which saves the hassle of all the soaking and boiling. They are also just £2.00 per pop suitable for both student and tight budgets.


There is also evidence to suggest that us peeps in the UK don’t reach out 30g of fibre / day. These beans are a great source of fibre containing 11g per 100g serving. Fibre is essential for good bowel functioning, to clear excess cholesterol from the body and to feed our gut microbiome, the good bacteria that lives in our large intestine and is inherently linked to our health. Most importantly, they also taste darn good. Especially when served on sourdough with zingy smashed avo and crumbled feta.


I hope you love this recipe as much as I do!


P.s. BirdEye range also includes a frozen chickpea and spinach mix perfect for adding to curries and a Italian 3 bean mix too.


  • 1 pack BirdsEye Mexican Bean Mix
  • 2-4 slices sourdough bread, or bread of choice
  • 3 cloves garlic
  • 2 red onions
  • 30g fresh coriander
  • 2 limes
  • 1 tbsp rapeseed oil
  • 1 tbsp olive oil
  • 1 tsp hot smoked paprika
  • 1 tsp cumin
  • 1 tsp balsamic vinegar
  • A few shakes of tabasco, optional
  • 1 tbsp maple syrup
  • 1 tbsp tomato paste
  • 1 400g can of tomatoes, 240g drained weight
  • 1 red chilli
  • 1 lime lime
  • 2 avocados

Serves 2 with some leftovers


Finely dice one red onion and the garlic.

Heat a tbsp of rapeseed oil in a saucepan over a medium heat and add the onions and garlic. Fry until soft and browning a little.

Lower the heat and add a tsp of each warming smoked paprika and cumin.

Pour in the can of tinned tomatoes and add 1 tbsp of tomato paste, 1 tbsp maple syrup, 1 tsp balsamic vinegar and a good shake of tabaso if you can handle the heat. Season and simmer on a low heat for 15 minutes or so.

Whilst you wait finely chop a small red onion, red chilli and coriander, this will garnish the Mexican themed beanz on toast. Half the lime, one half will be squeezed into the avo and keep the other two to garnish.

Add the birds eye beans to the tomato sauce and stir until cooked. You may want to add a splash of boiling water. Taste and season accordingly.Lower the heat whilst you get ready to plate up.

Smash up your avos with a squeeze of lime juice, olive, oil, plenty of seasoning and a sprinkle of that fresh coriander. Also crumble some of the feta.

Toast your sourdough and load up with the smashed avo.

Get your beanz on and finish with a generous lot of crumbled feta, a lil bit of fresh red onion, fire from some chilli and fresh coriander.

Et voila!!

BirdEye frozen Mexican Bean Mix is a fab alternative to faffing with a can opener or the hours spent soaking the darn things. You can buy them to grab from the freezer on a rainy day from Tesco, Asda or Ocado.

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