bagel black bean bruschetta

The recent cancellation of my meal plan has delightedly allowed for more flexibility when it comes to mealtime. I've felt wonderful freedom to eat at the Kletz, buy more groceries, and even cook at home!

I'm taking a Computer Science class that meets once a week on Thursdays at the unfortunate time of 4:30 - 6:20pm. The dining hall closes at 6:30, so therefore I am obligated to cook for myself on Thursday nights, which I can already tell means I'm going to be spending a lot of that class time thinking about dinner. During class today I wondered what I could do with the bagel I justifiably stole from Cook during lunch. After a bit of ruminating, I came up with a completely-from-scratch creation that turned out immensely better than I had initially presumed.

Bagel Black Bean Bruschetta
by Alayna

Open up a can of black beans and begin heating them on medium on the stove. Turn the oven on to 350 or 375 and place both halves of the bagel on a cookie sheet. (Note: my bagel was plain except for a bit of cheese on the top)

Add good things to the beans (I used red wine vinegar, olive oil, a bit of oregano and basil, garlic powder, cayenne pepper, and salt) and stir.

When the beans are warm enough and the oven is ready, spread the beans on top of the bagel. Sprinkle cheddar cheese on top, and dash on a bit of oregano for looks.

Pop it in the oven for about 10 minutes - the cheese should be all melty and the bagel slightly toasted. Take it out, add some of Becca's mom's homemade salsa and devour.

(Sorry, Lynnae - this is (obviously) not gluten-free!)