Baked beans on toast is such a classic easy breakfast or lunch option, but this is our Mexican twist on it. Everything is better with some chipotle paste in it, right? Mexican Beans on Toast will add some spice to your morning. This vibrant breakfast is easy to adapt, and vegan too.
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I am a firm believer that if you have a tin of beans in your cupboard, then you have the base for a delicious and nutritious meal.
A cupboard staple, we have mixed up a couple of different tins of beans with some Mexican spices and serves on a crunchy slice of sourdough and then topped with avocado for creaminess. Beans on toast just got levelled up!
I ate a lot of beans on toast when I was a student. Not only was I broke, but they are easy to make, and protein packed so they helped me to stay full. I was always looking for ways to change them up a bit, and this Mexican twist was one of my favourites.
For more ways to use beans, take a look at our comforting Cheesy White Bean Bake, easy Italian Bean Salad, comforting Butter Bean Soup or our delicious Spanish Bean Stew.
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Why You Will Love It
- A new way to enjoy beans on toast
- Protein packed
- Budget friendly
- A spicy way to start your day
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Baked beans - This is the base of the recipe, but then we have jazzed it up with some other ingredients. Use a good quality tin of beans, because the cheap ones have really watery sauces.
- Red kidney beans - You will often find these in Tex-Mex dishes, and they go really well in this, as it is nice to have a mixture of beans.
- Chipotle paste - This is where most of the spice and smokiness comes from.
- Garlic - Fresh is always best, however you can use ready chopped garlic in a jar if you prefer.
- Fajita seasoning - You can make your own seasoning blend, or use a good quality store bought one.
- Bread - We love using sour dough for this, however you can use your favourite bread.
- Avocado - Make sure it is a nice and fresh avocado, otherwise it won't have any flavour to it.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Mexican Beans
Step 1
Mix all of the ingredients in a saucepan and gently cook for 4-5 minutes until heated through.
Step 2
Serve on slices of sourdough toast with chunks of avocado on top.
What Beans to Use
The beauty of this Mexican beans recipe is that you really could use any beans. A tin of baked beans should make up the base of this, as it's already in that rich delicious tomato sauce.
Try to use a really good quality tin of baked beans, rather than a super cheap one. The cheap ones tend to have a really watery sauce, and you want as much flavour as possible.
We added a can of kidney beans to that, but you could use black beans, pinto beans, butter beans or even chickpeas. This is a great store cupboard raid meal, so feel free to use whatever you have.
Mexican Flavours
This is Mexican baked beans, so we have to talk about the Mexican flavours. A heaped tablespoon of chipotle paste is where most of the flavour from this dish comes with. It's smokey and spicy, and really kicks this beans on toast up a notch.
We then added some fajita seasoning, as it adds extra smokiness and spice, and a little something extra from the seasoning and cumin and coriander that you will find in most fajita seasoning. You could make your own, or use store bought if you want to save some time.
Serving Suggestions
As this is beans on toast, you will need some toast to serve this on. I think that sourdough makes the best toast to go with beans, and it just makes it feel a little more fancy. However, you could use any bread. Make this a really budget friendly meal by serving it on a regular slice of toast.
Seeing as this is a Mexican twist on beans on toast, we had to include avocado somehow, didn't we! Chunks of avocado served on top add a nice creaminess to it and help to cool it down a little.
You could also add a sprinkling of fresh coriander, some grated cheese and sour cream, but you don't want to overcomplicate it really. Let these amazing smoky and spicy beans shine through.
Dannii's Top Tips
- We used a can of baked beans and kidney beans, but you could swap the kidney beans for black beans, pinto beans, butter beans or even chickpeas.
- You can serve this with any toasted bread you like.
- Add some extra flavour with fresh coriander, grated cheese or sour cream.
- A little squeeze of lime juice before serving really freshens it up too.
Frequently Asked Questions
Yes, you can mix the beans together with the other ingredients and keep them in the fridge until they are ready to cook.
We wouldn't recommend reheating this recipe, as the beans are already cooked. So only cook as much as you need.
To make this a really budget friendly recipe, you can use dried beans. You will need to soak them and cook them first and then follow the rest of the recipe.
Yes, as long as you use a vegan friendly bread, then this is a delicious ad protein packed vegan recipe.
More Mexican Recipes
If you've tried these Mexican beans on toast, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Mexican Beans on Toast
Ingredients
- 410 g (1.66 cups) of Baked beans
- 400 g (1.5 cups) of Kidney beans - drained
- 1 tablespoon of Chipotle paste
- 1 Garlic clove - crushed
- 1 tablespoon of Fajita seasoning
- 4 slices of sourdough bread
- 1 Avocado - diced
Instructions
- In a saucepan add 410 g of Baked beans, 400 g of Kidney beans, 1 tbsp of Chipotle paste, 1 Garlic clove and 1 tbsp of Fajita seasoning and gently cook for 4-5 minutes until heated through.
- Toast the 4 slices of sourdough bread.
- Serve the beans over the toast with chunks or slices of 1 Avocado on top.
Recipe Tips
- We used a can of baked beans and kidney beans, but you could swap the kidney beans for black beans, pinto beans, butter beans or even chickpeas.
- You can serve this with any toasted bread you like.
- Add some extra flavour with fresh coriander, grated cheese or sour cream.
- A little squeeze of lime juice before serving really freshens it up too.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Michelle says
Such a simple but comforting recipe. Great substitute for my avocado toast obsession too
Claudia Lamascolo says
Wow chipotle paste is a great idea I need to go get some of that why a delicious lunch this will be!
Danielle Wolter says
This is exactly what I want to be eating for breakfast every day. So many great flavors!
Maria says
Such a great recipe! The flavours must be incredible with those ingredients!
Alex | Go Cook Yummy says
Beans on toast seem totally normal to me. I'm so used to it! But gotta admit that never thought of adding avocado into the mix :) Thank you!
Lilly says
oh wow! My boyfriend and I loved this for breakfast! Such a yummy way to eat toast in the morning or as a snack!
Jess says
I love the addition of the chipotle paste. Genius!
Beth says
Yum! This looks amazing and so delicious! Definitely making this soon! Going to the store and get the ingredients now!
Bintu | Budget Delicious says
What a tasty twist on a classic breakfast! These would definitely give a kick to your morning.
FitMealIdeas says
beans on the toast anytime I am ready to grab them. Love this breakfast idea.
Sara Welch says
Such a flavorful way to enjoy toast! Made this for breakfast this morning, and it does not disappoint! So easy and flavorful; loved it!