This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.
"How many fingers am I holding up?" he inquired. Lucille regarded him blearily and said, 'Avocado'." -Sarah Rees Brennan
Black beans and avocado are just made for each other, like a creamy black bean and guacamole dip on toast. Top with a poached egg and you have an amazing breakfast.
Servings: 2 | Serving size: 1 slice bread with toppings
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make good leftovers.
Place a small skillet over medium.
When the pan is hot add the oil to the pan and swirl to coat.
Add the shallots and cook for about 2 minutes.
Adjust the heat so that the shallots brown but do not burn.
Add the black beans, cumin, paprika, oregano and water.
Simmer until all of the water has evaporated.
While the beans are cooking mash the avocado in a small bowl.
Add the salt, pepper and lemon juice and fold together.
Toast the bread and then spread the avocado mixture on top.
Top with the beans.
Serving size: 1 slice toast with mushrooms
Amount Per Serving
|Calories 460||Calories from Fat 189|
|% Daily Value|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
Monounsaturated Fat 13g
|Trans Fat 0g|
|Total Carbohydrates 56g||20%|
|Dietary Fiber 21g||74%|
|Vitamin A 4%||Vitamin C 16%|
|Calcium 8%||Iron 26%|
|Vitamin K 30mcg||Potassium 1100mg|