Red onion: can swap for yellow onion, although I prefer red onion's milder flavor for this recipe.I found the results better using sturdy crusty bread as opposed to sliced sandwich squared light bread. Slices of bread of your choice: sourdough works well here.Light and healthy, but also very satisfying.Perfect for breakfast, but also brunch or lunch.Uses canned black beans for convenience (no soaking required!).Quicker to make than it seems and some components can be made ahead.Features layers of flavors and contrasting texture.Rich in fiber and loaded with good-for-you fats that will help you feel full longer.You can also make the Mexican black bean mixture and the quick tomato salsa ahead of time, keep in the fridge and use them next time an avocado toast craving strikes. Loaded with fiber-rich black beans, full of Mexican flavors, a nice mix of warm and cold toppings and guys, that quick tomato salsa, sweet-salty-cilantro-y, so good! Combined with buttery mashed avocado and you made yourself a nice little feast. It will for sure step up your avocado toast game and make for a fun tasty change. Obviously a little more work than simply mashing the avocado over bread, but such a treat if you have an extra 15-20 minutes on-hand. Simple and delicious.īUT, this recipe is something else. Just a little lemon juice and salt, and that's it. Plus, our kids are avocado toast monsters. I get bags of avocados each week just to make them! Because other than green smoothies and overnight oats, all I want in the morning is to top my toasts with avocado. Savory breakfast that's filling and satisfying without eggs, yes it is possible! Plus, they make for a quick way to enjoy a savory breakfast without much more effort than spreading jam on toasts. They are easy, tasty, healthy and SO very much versatile. When did it get so popular again, around 2016-ish? No wonder they are still so much out there. Perfect for a healthy breakfast or lunch that will keep you full and satisfied for a while.Īvocado toast will definitely never go out of fashion. I like to let them cook for about 15-20 minutes, but you can totally let them simmer longer than that if you are busy with the main dish.This easy black bean toast recipe features a lemony avocado mash, Mexican style black beans and a quick cherry tomato salsa. I usually put these on to cook first while I either make or finish up whatever we are having for dinner. My favorite thing about these Mexican Black Beans is how simple they are to make. At least when you’re stuffing your face with as much of it as I like to!īecause of this, I’ve got a super easy, delicious, healthy, and heck even gluten-free side dish for you to enjoy with all of your favorite Mexican or southwest dinners Mexican Black Beans! Ha!Īnd as much as I LOOOOOOVE chips and salsa, it’s not exactly the healthiest thing to eat. That’s why we typically just eat a salad, steamed frozen veggies, or cut up fruit at my house because I tend to run out of time to make a side dish.Ī lot of times when I make tacos or enchiladas, we like to eat chips and guacamole or salsa along with it.īUT, have you ever been in the predicament where you eat so much of the chips and salsa (especially when you’re out at your favorite Mexican restaurant) that you’re already stuffed when it’s time for the main meal?! I mean, when you put so much time and effort into making the main dish, sides sometimes just go by the wayside! I don’t know about you, but when it comes to making dinner, I tend to slack a little on making side dishes. These Mexican Black Beans are the perfect side dish for tacos, enchiladas, or any southwest inspired meal! They come together quickly and easily, and you will love how flavorful and delicious they are!
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