Mexican Black Bean and Avocado Toast

Front view on 2 Mexican black bean toasts on a plate showing nicely the layers of mashed avocado, Mexican style black beans and a quick tomato salsa.

5 from 1 vote

Mexican Black Bean and Avocado Toast

This easy black bean toast recipe features a lemony avocado mash, Mexican style black beans and a quick cherry tomato salsa. Perfect for a healthy breakfast or lunch that will keep you full and satisfied for a while.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, Mexican inspired

Keyword: avocado toast, breakfast, Vegan, vegan breakfast

Servings: toasts

Calories: 275kcal

Author: Jessica Laroche

Ingredients

3-4 slices of whole grain crusty bread
1 large avocado
½-1 tbsp lemon juice or lime juice
¾-1 cup red onion (about one small or half of a large one) finely diced, divided
1 clove of garlic crushed
15 oz canned black beans rinsed and drained
½ tsp chili powder
½ cup vegetable broth or water
1 cup cherry tomatoes finely diced
¼ cup fresh cilantro chopped
salt to taste

Instructions

In a medium bowl, combine the tomatoes, cilantro, 2 tablespoons (⅛ cup) of the diced red onion and a good pinch of salt. Stir to combine and set aside.
Then, in a non-stick pan, cook the remaining of the red onion until tender (with or without oil). Then, add the garlic, chili powder, a pinch of salt and cook for 1-2 min. Then add black beans and water (or veggie broth) and cook for 3-5 minutes or until the liquid is mostly gone but the mixture still a little saucy. Remove from the heat, taste and adjust seasoning.
Also, mash the avocado on a plate and combine with ½-1 tablespoon of lemon juice and salt to taste.
When ready to eat, toast the bread and place them on plates. Then, spread the avocado mash over, then divide the black beans over the avocado. Garnish with the tomato salsa mixture. Enjoy right away.

Video

Notes

Start by making the salsa first. Letting the mixture sit while you prepare the rest will help develop more flavor and will turn the consistency a little softer too.
I also recommend to chop the cherry tomatoes on the small side. It will help the salsa sit better over the black bean as opposed as if the chunks are large.
You should be able to make 3-4 toasts with this recipe. But, you can make a larger batch of the black bean mixture and tomato salsa to serve more people or to use over a Mexican buddha bowls and salads through out the week.
Feel free to add red pepper, tomatoes and corn to the black bean mixture. Other spices such as cumin or chipotle powder would also work well.
Swap the tomato salsa for a spicy peach salsa when the peaches are in season!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition