Mexican beans and avocado on toast


THIS VIBRANT Mexican-style breakfast with fresh avocado and black beans will give you a healthy start to the day and please your vegan friends at the same time, as it’s basically beans on toast with a twist…

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

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.

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