Southwestern Black Bean Avocado Toast
Southwestern Black Bean Avocado Toast
Ingredients
For the Black Bean Spread
- 1 can black beans, 15 ounces, drained and rinsed
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon pickled jalapeño juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Toast Assembly
- 4 slices sourdough bread, thick-cut
- 1 tablespoon olive oil, for brushing bread
- 2 avocados, ripe, pitted, peeled, and thinly sliced or fanned
- 1 teaspoon Tajín seasoning, or to taste
Instructions
- 1
Prepare the black bean spread: In a food processor or blender, combine the drained and rinsed black beans, finely diced white onion, chopped fresh cilantro, minced garlic, finely chopped pickled jalapeños, pickled jalapeño juice, ground cumin, chili powder, salt, and black pepper. Process until mostly smooth, leaving a slight texture if desired. Taste and adjust seasonings as needed.
⏱️ 10 min
- 2
Toast the sourdough bread: Lightly brush both sides of each sourdough slice with olive oil. Heat a large skillet or grill pan over medium heat, or preheat a toaster oven to 375°F. Toast the bread for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min•🌡️ 375
- 3
Assemble the toast: Evenly spread a generous layer of the black bean mixture over each toasted sourdough slice.
⏱️ 2 min
- 4
Add the avocado: Arrange the thinly sliced or fanned avocado slices artfully over the black bean spread on each piece of toast.
⏱️ 2 min
- 5
Garnish and serve: Finish each avocado toast with a generous sprinkle of Tajín seasoning. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Southwestern Black Bean Avocado Toast
Ingredients
For the Black Bean Spread
- 1 can black beans, 15 ounces, drained and rinsed
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon pickled jalapeño juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Toast Assembly
- 4 slices sourdough bread, thick-cut
- 1 tablespoon olive oil, for brushing bread
- 2 avocados, ripe, pitted, peeled, and thinly sliced or fanned
- 1 teaspoon Tajín seasoning, or to taste
Instructions
- 1
Prepare the black bean spread: In a food processor or blender, combine the drained and rinsed black beans, finely diced white onion, chopped fresh cilantro, minced garlic, finely chopped pickled jalapeños, pickled jalapeño juice, ground cumin, chili powder, salt, and black pepper. Process until mostly smooth, leaving a slight texture if desired. Taste and adjust seasonings as needed.
⏱️ 10 min - 2
Toast the sourdough bread: Lightly brush both sides of each sourdough slice with olive oil. Heat a large skillet or grill pan over medium heat, or preheat a toaster oven to 375°F. Toast the bread for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min•🌡️ 375 - 3
Assemble the toast: Evenly spread a generous layer of the black bean mixture over each toasted sourdough slice.
⏱️ 2 min - 4
Add the avocado: Arrange the thinly sliced or fanned avocado slices artfully over the black bean spread on each piece of toast.
⏱️ 2 min - 5
Garnish and serve: Finish each avocado toast with a generous sprinkle of Tajín seasoning. Serve immediately and enjoy!
⏱️ 1 min