Click here for a printable version of this recipe
My mouth starts to water just thinking about this combo. If you are a fellow avotoast addict, then a new variation is always something to get excited about and here the addition of another nutritional blockbuster in the form of black beans means there’s no healthier or more delicious way to start the day. Just make sure you have some top-notch grainy bread to do justice to the heavenly toppings.
SERVES: 2
KITCHEN TIME: 15 minutes
INGREDIENTS:
For the smoky black beans
1 tin black beans, drained and rinsed
1 tbsp light olive oil
1 tsp paprika
1 tsp cumin
Salt & pepper
For the guac
1 perfectly ripe avocado, peeled and stoned
1 medium sized ripe tomato, chopped – approx. 50g
½ a small red onion, peeled and chopped – approx. 20g
1 tbsp chopped coriander leaves
1 tsp lime juice
Salt & pepper
2 large slices of good quality grainy bread
PREP TIP: You can make the beans in advance and stash in the fridge to save time, but the guacamole has to be eaten fresh.
METHOD: To make the beans, in a medium saucepan heat the oil gently then add the spices. Fry for about 30 seconds and then add the beans. Allow to heat through, season, remove from the heat. To make the guacamole, mash the avocado in a bowl with a fork. Add the other ingredients, combine well, taste and season. Toast the bread and then load with the guacamole and spoon the beans over the top.
SERVING TIP: If you are OK with dairy then a spoonful of Greek yogurt on the top is delicious. Also, if you have extra beans left over, they are great with scrambled eggs for breakfast.