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.
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)
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.