Black Bean Taco Topped Toast
Ingredients
270g cherry tomatoes, chopped
1 white onion, finely chopped
½ lime, juiced
4 tbsp Biona Organic Extra Virgin Olive Oil
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp chilli flakes
800g Biona Organic Black Beans
4 slices of Biona Organic Chia and Flax Rye Bread
Fresh coriander, chopped
3 avocados, chopped
½ red onion, finely chopped
A handful of fresh coriander
1 lime, juiced
1 red chilli, finely chopped
Drizzle of plant based sour cream, for serving
Method
- Begin creating the homemade fresh salsa by mixing the tomatoes, ¼ onion, lime juice and 1 tbsp oil, then set aside.
- Create the taco black beans by frying the remaining onion in 2 tbsp of oil until it starts to soften. Then add the garlic, fry for 1 min, then add the cumin and chilli flakes and stir until fragrant. Tip in the Biona Organic Black Beans and a splash of water, stir and cook gently until heated through. Stir in most of the salsa mixture and cook for 1 min, season well and add most of the coriander.
- Toast the Biona Organic Rye Bread and add the beans on top, about three generous tablespoons.
- In a separate bowl, make the guacamole by mashing the avocado with a fork until almost all the avocado is smooth, leaving a few chunkier pieces for texture.
- Add the chopped red onion, coriander and lime juice, and season with salt and pepper then mix together. Stir in the chopped red chilli.
- Spoon the guacamole on top of your toasted Biona Organic Rye Bread, then sprinkle with the remaining tomato mixture, coriander and a drizzle of sour cream to serve.
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