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Mexican Beans on Toast

Happy Cinco de Mayo! There are so many recipes out there for this festive holiday, and most cater to nighttime entertaining. Why not start celebrating Cinco de Mayo in the morning? Beans on toast is typically an English breakfast, but I took that inspiration and made it appropriate for this Mexican holiday. This is similar to a memelita, where beans, avocado, and queso fresco are eaten on top of a hand formed masa (corn) tortilla. I substitute the tortilla with a great quality toasted Pullman or brioche. This is also a super high protein breakfast with the beans and is a good way to coat your stomach before you start drinking tequila later in the day!


Serves 2 people / 2 toasts each


16 ounce can black beans, drained and rinsed

Small Spanish onion, chopped

2 cloves of garlic, sliced thinly

1 avocado

2 ounces of crumbled white Mexican cheese, like queso fresco or Cotija

1 chipotle in adobo, plus a teaspoon of the sauce it comes in

Half of one jalapeño, seeded and quartered

Cilantro, for garnish

2 slices of good quality Pullman’s loaf


  1. Sautee onion, garlic, and jalapeno in olive oil until translucent. Add chipotle and salt and pepper to taste. Add black beans and stir; add a splash of water if mixture seems dry. Cover and simmer for 10-15 minutes. Turn off heat and squeeze juice from half of one lime.
  2. Toast slices of bread and set aside.
  3. Top toast slices with black beans, slices of avocado, and crumbled cheese. Add salt to taste. Garnish with cilantro.


Satisfy your senses,
Amanda (follow me on Twitter!)

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