This Southwestern Avocado Toast takes avocado toasts to the next level. Imagine your toast topped with all the delicious flavors of buttery avocado, Southwest flavored black beans, sweet corn, red onions, salsa. This super easy loaded avocado toast is perfect for breakfast, lunch or dinner.
If you are like me and you love avocados you will love this Southwestern Avocado Toast recipe. I can eat avocados every day and never get tired, I love the creamy buttery taste on top of toast like my Avocado Toast with Hummus, in smoothies like my Green Smoothie Detox recipe, for dessert like Avocado Lime Popsicles, and my paleo Pineapple Guacamole Baked Plantains.
What is an avocado? Avocado is the green fruit of a tree, it has a brown seed in the middle with lime green flesh and green leathery skin. It is originated in Central America and the Caribbean but it is now grown in California, Florida, Australia, Indonesia, Israel and other parts of the world.
There are hundreds of varieties of avocados, I find that the Jamaican variety is the best tasting ones I have ever had, they are the larger variety and they are slightly sweet and mostly organic.
They are similar to the Floridan avocados in look but surpass them in taste and even texture. I find the Floridan type to be too watery and sickly sweet. The Jamaican variety doesn't turn brown or black when cut and left on the counter like other varieties do.
Sometimes my friends who live in South Florida brings me the Jamaican variety but for now, I have to settle with the Haas variety and so I try to boost its flavor by coming up with flavorful recipes.
When purchasing avocados, look for the ones with a firm touch and no soft spots. If you gently press into an avocado and it gives a light pressure that means it is ripe and ready to be eaten. I usually purchase one or two like this and the others when green without pressure when pressed.
To store avocados, I sometimes buy a dozen to last me for the week, I leave them out for about 3 days and as soon as they start ripening I store them in the refrigerator to slow down the process. This usually allows me to enjoy them for the entire week.
Although I rarely get to freeze mine, they do freeze well. You can peel, pit avocados, mash with lime and store in freezer bags for up to 6 months.
For this super easy, yet filling recipe. I toast my bread, I love Schar's gluten-free bread. I season black beans with cumin, garlic and a sprinkle of salt. then I prepare onions, tomatoes, corn and finally mash avocados and add lime juice, cilantro, and salt. Next, I layer toast and enjoy.
- 2 slices whole grain bread
For The Avocado
- 1 medium avocado , peeled, deseeded, mashed
- 2 teaspoon lime juice
- 1 tablespoon cilantro leaves , chopped extra for garnishing
- Pinch of salt
For The Black Bean
- 1/2 cup black beans , rinsed, drained
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garlic powder
- Salt to taste
- 10 min
- Ready in:
- 10 min
- Toast 2 slices of bread in a toaster. Mash avocado in a small bowl and add lime, cilantro, and salt to taste.
- Place black beans in a bowl and toss with cumin, garlic powder, and salt. Place 1 slice of toast on a plate, spread mashed avocado on top, then black beans, corn, tomato, and salsa. Sprinkle red onions and cilantro. Enjoy.