4 Serving
Breakfast
Loaded Black Bean Toasts
with Pepitas & Pickled Jalapeños
Avocado toast is great, but we like to mix it up every once in a while. These hearty Southwestern toasts are loaded with all things bold, bright, and spicy.
Cook Time
4 Servings | 5 min
Nutrition (per serving)
CALORIES
230
FAT
5g
CARBOHYDRATES
37g
PROTEIN
11g
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INGREDIENTS
- 6 oz organic black beans
- 1 lime, zested and juiced (divided)
- 4 slices sourdough bread
- 3/4 cup grape tomatoes, halved
- 1 oz pickled jalapeños
- 1/4 cup pepitas
- 0.25 oz cilantro, leaves picked
- 4 tsp olive oil*
- Salt*
Allergens: wheat
Cook Time
4 Servings | 5 min
Nutrition (per serving)
CALORIES
230
FAT
5g
CARBOHYDRATES
37g
PROTEIN
11g
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INSTRUCTIONS
1
Mash the beans
In medium bowl, mash black beans with back of fork until they start to stick together. Stir in just half the lime zest, just half the lime juice, 2 tsp olive oil, 1 tbsp water, and ½ tsp salt.
2
Serve
Toast sourdough bread. Divide toasts between 4 plates and top with mashed bean mixture. Top with tomatoes, pickled jalapeños, pepitas, and cilantro. Drizzle each with ½ tsp olive oil.
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