Avocado Toast with Smoky Black Beans
Servings
2Serving size
1 slice bread with toppingsThis recipe can easily be multiplied but does not make good leftovers.
Ingredients
| 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) |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.