Mexican beans & avocado on toast

By Jen Booker

December 31, 2018

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 for a lunch


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


1Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside.

2Fry the remaining onion in 2 tbsp oil until it starts to soften.

3Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant.

4Tip in the beans and a splash of water, stir and cook gently until heated through.

5Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.

6Toast the bread and drizzle with the remaining 1 tbsp oil.

7Put a slice on each plate and pile some beans on top.

8Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.


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