In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground cumin, ground coriander, turmeric, chili powder, salt, and pepper. Stir well to combine and cook for 1-2 minutes.

Add the drained cannellini beans to the skillet. Gently mash some of the beans with a fork while stirring to combine with the spices. Cook for 5-7 minutes until heated through.

Remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.

While the beans are cooking, toast the slices of whole grain bread until golden brown.

To serve, spoon the cheesy masala beans over the toasted bread and garnish with fresh cilantro if desired.