Mexican beans & avocado on toast
By Lulu Grimes
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
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Prep:20 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 368
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fat 19g
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saturates 3g
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carbs 30g
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sugars 6g
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fibre 13g
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protein 12g
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salt 0.9g
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
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.
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.
