Avocado Toast with Smoky Black Beans

Prep time 5 min cook time 5 min serves 2 Super Easy

A Mexican twist on a modern classic. The spiced black beans add flavour as well as a protein and fibre boost. You can add a poached egg to turn this into a larger weekend brunch.

Typical nutritional content (per portion)

372Calories 17gFat 3.5gSaturates 12gProtein 14gFibre 35gCarbohydrate 4gSugars 0.4gSalt


Flesh of 1 large ripe avocado, stone removed

3 sprigs of fresh coriander, roughly chopped

1 small clove of garlic, finely chopped

Juice of half a lime

Half a 400g tin of cooked black beans, drained and rinsed

¼ teaspoon of ground cumin

1 pinch of crushed chilli flakes

2 slices of crusty brown sourdough bread

¼ teaspoon of smoked paprika

Freshly ground black pepper

2 wedges of lime


Put the avocado, coriander, garlic and lime juice in a bowl and mash with a fork to your choice of consistency.

In another small bowl, heat the black beans in the microwave for 1 minute. Stir in the ground cumin and chilli flakes.

Toast the bread.

Spread the avocado mix onto the toast, followed by the spiced black beans. Garnish with a generous pinch of freshly ground black pepper, smoked paprika and lime wedges.

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