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Stroller Envy

Southwest Avocado Toast

Print Recipe
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. Put 1 can (15 oz) drained, rinsed black beans, ½ cup frozen or canned corn, ½ teaspoon cumin, ¼ teaspoon chili powder, and a pinch of salt in a small pot. 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. Mash 2 ripe avocados with juice of 1 lime, ½ teaspoon taco seasoning, and salt to taste in a medium bowl.
  5. Heat 2 tablespoons butter in a large skillet over medium.
  6. Fry the four eggs until whites and yolks are firm.
  7. Spread seasoned avocado generously on toast.
  8. Top each with a spoonful of warm beans and corn.
  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.