Black Beans Avocado On Toast Food

BLACK BEANS & AVOCADO ON TOAST

Steps:

• Mix the tomatoes, ¼ 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.

BLACK BEAN AND AVOCADO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch baking pan with nonstick cooking spray.
• Hand whisk eggs, mashed avocado, and vanilla extract in a large bowl. Add black beans. Puree mixture with an immersion blender, until all of the black beans are mashed and batter is smooth.
• Mix brown sugar and dark cocoa powder together in a separate bowl. Add to batter and blend by hand with a wooden spoon until completely mixed. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes. Cool completely before cutting and serving.

AVOCADO & BLACK BEAN EGGS

Steps:

• Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You're aiming to warm the beans and tomatoes rather than cook them.
• Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.