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.
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.
Why you will love it
- A new way to enjoy beans on toast
- Protein packed
- Budget friendly
- A spicy way to start your day
- 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.
A full ingredients list with measurements is in the recipe card below.
How to make Mexican beans - Step by step
One: Mix all of the ingredients in a saucepan and gently cook for 4-5 minutes until heated through.
Two: 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.
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.
What to serve with it
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.
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, beans are a great source of protein and fibre. Adding your own seasoning means you can control the salt and sugar that goes in to them.
Yes, as long as you use a vegan friendly bread, then this is a delicious ad protein packed vegan recipe.
• 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.
More Mexican recipes
Mexican Beans on Toast
- 410 g (1.66 cups) Baked beans
- 400 g (1.5 cups) Kidney beans - drained
- 1 tablespoon Chipotle paste
- 1 Garlic clove - crushed
- 1 tablespoon Fajita seasoning
- 4 slices sourdough bread
- 1 Avocado - diced
- Mix all of the ingredients in a saucepan and gently cook for 4-5 minutes until heated through.
- Serve on slices of toasted sourdough with chunks of avocado on top.
- 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.
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.