• 2 garlic cloves
  • 1 red chili pepper or jalapeno,
  • 1/2 tsp Salt and pepper each (divided)
  • 1/2 cup chopped onion
  • 1 tsp smoked paprika or regular paprika
  • 6 slices Gluten Free bread
  • 1 tsp oil (if toasting bread in oven)
  • 1 avocado
  • 1 tomatillo – sliced thin
  • 1/3 cup cherry tomatoes (small handful cut into quarters)
  • Olive Oil to drizzle
  • Cilantro
  • Any additional spices to sprinkle on top -optional. example chili powder, red 
  • pepper flakes, onion powder, or Mexican seasoning, etc.


  1. First Blend together the first 6 ingredients (beans, 2 garlic cloves, chili pepper/jalapeno, 1/4 salt/pepper, onion, and paprika. Best to use a blender or food processor. You will want to Pulse in processor until mixture is “smashed” or mashed like. See pictures.
  2. Once blended, taste to see if needs to more salt/pepper and adjust. Set aside in small bowl or container.
  3. Toast your bread in a toaster, toaster oven or conventional oven. I found it tasted best in oven on a sheet pan. Just preheat oven to 350F. Add 1 tsp oil to each slice, place on sheet pan, then toast for 10 minutes on each side.
  4. Once you have your bread toasted, remove and layer to make your avocado toast recipe.
  5. Add 1-2 tbsp mashed avocado on toast.
  6. Next spread 2-3 tbsp of your mashed Mexican bean mix on top..
  7. Place a few slices of tomatillo on top of each bread along with and cherry tomatoes.
  8. Cilantro to garnish.
  9. Additional Mexican seasoning of choice, Salt, cracked pepper, and then drizzle olive oil on top of each avocado toast.

Recipe source: cottercrunch


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