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Southwest Avocado Toast
Stroller Envy

Southwest Avocado Toast

A printable version of southwest avocado toast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt to taste
  • 4 thick slices sourdough bread
  • 2 ripe avocados
  • 1 lime, juiced
  • 1/2 teaspoon taco seasoning
  • 2 tablespoons butter
  • 4 eggs
  • 1/4 cup crumbled cotija, optional
  • 1 tablespoon cilantro, chopped, optional
  • Hot sauce, optional
  • 2 tablespoons water

Method
 

  1. Drain and rinse 1 can (15 oz) of black beans. Place in a small pot with ½ cup of corn (frozen or canned), ½ teaspoon of cumin, ¼ teaspoon of chili powder, and a pinch of salt. Add 2 tablespoons water to prevent sticking.
  2. Warm over medium heat for 3-4 minutes, stirring occasionally. Keep warm.
  3. Toast 4 thick slices of sourdough or multigrain bread until crispy and golden.
  4. In a medium bowl, mash 2 ripe avocados with the juice of 1 lime, ½ teaspoon of taco seasoning, and salt to taste.
  5. Heat 2 tablespoons of butter in a large skillet over medium heat.
  6. Fry the four eggs until whites and yolks are firm.
  7. Spread the seasoned mashed avocado generously on each piece of toast.
  8. Top each toast with a spoonful of the warm black bean and corn mixture.
  9. Place a fried egg on top of each.
  10. Top with optional cotija, cilantro and hot sauce.
  11. Serve immediately.

Notes

Equipment: large skillet, instant-read thermometer.
Serving size: one 4th of the recipe.