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Two slices of Mexican Beans on sourdough toast, topped with avocado
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5 from 9 votes

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 Time1 minute
Cook Time4 minutes
Total Time5 minutes
Diet: High Fibre, Low Fat, Vegan
Allergen: Gluten
Servings: 4 servings
Calories: 453kcal
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

  • In a saucepan add 410 g Baked beans, 400 g Kidney beans, 1 tablespoon Chipotle paste, 1 Garlic clove and 1 tablespoon Fajita seasoning and gently cook for 4-5 minutes until heated through.
  • Toast the 4 slices sourdough bread.
  • Serve the beans over the toast with chunks or slices of 1 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: 1portion | Calories: 453kcal | Carbohydrates: 84g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 876mg | Potassium: 1045mg | Fiber: 18g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 7mg

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