Put the pepper and spring onions into a large saucepan with 3 tbsp of water. Cook for 2-3 minutes over a low heat, until the water has evaporated.

Add the beans, mushrooms and cherry tomatoes to the saucepan and heat gently for 5-6 minutes, stirring often, until the beans are piping hot. Meanwhile, toast the bread.

Spread each piece with 1 tsp of lower-fat spread. Pile the beans on to the toast and serve, sprinkled with black pepper.