Avocado Toast with Smoky Black Beans



Serving size

1 slice bread with toppings
30 Minutes

This recipe can easily be multiplied but does not make good leftovers.

Avocado Toast with Smoky Black Beans


1 tsp. Olive oil
1 Large Shallots, raw (finely diced)
2/3 15 ounce can Canned no salt added black beans (about 1 cup drained and rinsed beans)
1/4 tsp., whole Ground cumin
1 100 grams Smoked paprika
1/2 tsp., leaves Dried oregano
1/2 cup Water
1 medium Avocados, raw
1/16 tsp. Salt
1 to taste Black pepper
1/4 lemon yields Lemon juice
2 slice Whole wheat bread (or gluten-free whole grain bread)


Place a small skillet over medium heat.

When the pan is hot add the oil to the pan and swirl to coat.

Add the shallots and cook for about 2 minutes.

Adjust the heat so that the shallots brown but do not burn.

Add the black beans, cumin, paprika, oregano and water.

Simmer until all of the water has evaporated.

Set aside.

While the beans are cooking mash the avocado in a small bowl.

Add the salt, pepper, and lemon juice and fold together.

Toast the bread and then spread the avocado mixture on top.

Top with the beans.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is a low sodium recipe.

Recipe Notes

Black beans and avocado are just made for each other, like a creamy black bean and guacamole dip on toast. Top with a poached egg and you have an amazing breakfast.

"How many fingers am I holding up? he inquired. Lucille regarded him blearily and said, 'Avocado'."

Sarah Rees Brennan