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Mexican beans & avocado on toast New-recipe-icon

A vibrant Mexican-style breakfast with fresh avocado and black beans. Give yourself a healthy start with our easy vegan beans on toast with a twist

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 368
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 6
  • Protein 12
  • Fat 19
  • Fibre 13
  • Salt 0.9

Nutrition per serving

  • Calories 368
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 6
  • Protein 12
  • Fat 19
  • Fibre 13
  • Salt 0.9

Ingredients

  • 270g cherry tomatoes, quartered
  • 1 red or white onion, finely chopped
  • ½ lime, juiced
  • 4 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 tsp chipotle paste or 1 tsp chilli flakes
  • 2 x 400g cans black beans, drained
  • small bunch coriander, chopped
  • 4 slices bread
  • 1 avocado, finely sliced

Method

  1. Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.

  2. Toast the bread and drizzle with the remaining 1 tbsp oil. Put a slice on each plate and pile some beans on top. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.

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