This is a Mexican style breakfast or lunch using spicy haricot beans (other beans, like black beans, can be used instead) together with fresh avocado, tomatoes, onion, garlic and gluten-free toast. These beans are much tastier and healthier than pre-made tinned beans which are normally loaded with sugar and salt. This is an easy and quick to make dish, full of nutrients, good fats, protein, fibre and complex carbohydrates.
| Prep Time | 15-20 mins |
| Cook Time | 15 mins |
| Servings |
people
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Ingredients
- 130 g Cherry tomatoes quartered
- 1 medium onion, peeled and finely chopped
- 1 cloves garlic, crushed
- 2 tbsp Extra virgin olive oil
- Half tsp cumin
- Half tsp chilli flakes
- 1 avocado finely sliced
- 2 slices gluten free bread
- Handful chopped coriander
- Sea salt and black pepper for seasoning
- 400ml Tin Haricot beans
Ingredients
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Instructions
- Fry the onion in the oil until it starts to soften. Add the garlic and fry for 1 further minute
- Then add cumin and chilli flakes and stir and cook for a further minute
- Tip in the beans and tomatoes and stir. Season. Cook for a further 4-5 mins on a low heat.
- Meanwhile toast the bread and prepare the avocado
- Put a slice of bread on each plate - drizzle bread with some olive oil
- Place beans on top of the toast, add some sliced avocado, chopped coriander and serve.