Healthy vegan recipe for 4 people, takes only 10 mins; recipe has cherry tomatoes, onion, lime, olive oil, garlic cloves, ground cumin, chipotle paste, black beans, coriander, bread and avocado.
Mexican beans & avocado on toast
Course: Healthy vegan
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: small bunch coriander, chopped
- Olive Oil: 4 tbsp olive oil
- Onion: 1 red or white onion, finely chopped
- Cherry Tomatoes: 270g cherry tomatoes, quartered
- Lime: 1/2 lime, juiced
- Garlic Cloves: 2 garlic cloves, crushed
- Ground Cumin: 1 tsp ground cumin
- Black Beans: 2 x 400g cans black beans, drained
- Avocado: 1 avocado, finely sliced
- Bread: 4 slices bread
- Chipotle Paste: 2 tsp chipotle paste or 1 tsp chilli flakes
Directions
- Mix the tomatoes, 1/4 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.
- 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.
