Mexican beans & avocado on toast | Breakfast
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.
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 × 400g cans black beans, drained • small bunch coriander, chopped • 4 slices bread • 1 avocado, finely sliced
1 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. 2 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.
Nutrition per serving Kcals 368 • fat 19g • saturates 3g • carbs 30g • sugars 6g • fibre 13g • protein 12g • salt 0.9g