Chilli beans and lentils on toast

Instructions

1 Spray the base of a large saucepan with oil and set over a medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until soft. Add coriander and Mexican chilli powder. Cook, stirring, for 1 minute or until fragrant.

2 Stir in kidney beans, lentils, tomatoes, spinach and sultanas. Bring to the boil. Reduce heat to low and simmer for about 10 minutes or until thick and heated through. Spoon bean mixture onto toast and serve.