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Mexican Beans on Toast
Mexican Beans on Toast will add some spice to your morning. This vibrant breakfast is easy to adapt, and vegan too.
Prep Time
1
minute
min
Cook Time
4
minutes
mins
Total Time
5
minutes
mins
Diet:
Low Fat,
Vegan
Allergen:
Gluten
Servings:
4
servings
Calories:
453
kcal
Author:
Dannii Martin
Ingredients
410
g
Baked beans
400
g
Kidney beans
drained
1
tablespoon
Chipotle paste
1
Garlic clove
crushed
1
tablespoon
Fajita seasoning
4
slices
sourdough bread
1
Avocado
diced
UK Metric Measures
-
US Customary Measures
Instructions
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.
Notes
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.
Nutrition
Serving:
1
portion
|
Calories:
453
kcal
|
Carbohydrates:
84
g
|
Protein:
23
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
876
mg
|
Potassium:
1045
mg
|
Fiber:
18
g
|
Sugar:
2
g
|
Vitamin A:
132
IU
|
Vitamin C:
9
mg
|
Calcium:
117
mg
|
Iron:
7
mg