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Smashed Mexican Avocado Toast

18 INGREDIENTS • 6 STEPS • 20MINS

Smashed Mexican Avocado Toast

Recipe

5.0

4 ratings
A Gluten Free, Vegan Friendly Avocado Toast recipe loaded with simple, yet spicy, ingredients. Make for a main meal or even a healthy appetizer!
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A Gluten Free, Vegan Friendly Avocado Toast recipe loaded with simple, yet spicy, ingredients. Make for a main meal or even a healthy appetizer!
author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

20MINS

Total Time

$1.02

Cost Per Serving

Ingredients

Servings
6
us / metric
Canned Pinto Beans
385 g
Canned Pinto Beans, drained, rinsed
organic if possible
or Dry Pinto Beans, cooked
Garlic
2 cloves
Garlic
Red Chili Pepper
1
Red Chili Pepper
or Jalapeno Pepper
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Onion
75 g
Chopped Onions
Smoked Paprika
1 tsp
Smoked Paprika
or Regular Paprika
Gluten-Free Bread
6 slices
Gluten-Free Bread
Oil
1 tsp
Oil
for toasting bread in the oven
optional
Avocado
1
Avocado, mashed
Tomatillo
1
Tomatillo, thinly sliced
Cherry Tomato
50 g
Cherry Tomatoes
a small handful cut into quarters
Olive Oil
to taste
Olive Oil
Fresh Cilantro
to taste
Fresh Cilantro
Mexican Seasoning
to taste
Mexican Seasoning
optional
Chili Powder
to taste
Chili Powder
optional
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
optional
Onion Powder
to taste
Onion Powder
optional

Nutrition Per Serving

VIEW ALL
Calories
282
Fat
11.0 g
Protein
5.7 g
Carbs
41.8 g
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author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

Cooking Instructions

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step 1
First, blend together Canned Pinto Beans (385 g) Garlic (2 cloves), Red Chili Pepper (1), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Onions (75 g), and Smoked Paprika (1 tsp).
step 1 First, blend together Canned Pinto Beans (385 g) Garlic (2 cloves), Red Chili Pepper (1), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Onions (75 g), and Smoked Paprika (1 tsp).
step 2
Pulse in processor until mixture is “smashed” or mashed like. Once blended, taste to see if needs to more salt/pepper and adjust. Set aside in small bowl or container.
step 2 Pulse in processor until mixture is “smashed” or mashed like. Once blended, taste to see if needs to more salt/pepper and adjust. Set aside in small bowl or container.
step 3
Toast your Gluten-Free Bread (6 slices) in a toaster, toaster oven or conventional oven. I found it tasted best in oven on a sheet pan. If toasting in an oven, preheat oven to 350 degrees F (180 degrees C).
step 4
Add Oil (1 tsp) to each slice, place on sheet pan, then toast for 10 minutes on each side. Once toasted, remove and layer to make your avocado toast recipe.
step 5
Add 1-2 tbsp of Avocado (1) on toast. The spread 2-3 tbsp of your mashed bean mix on top. Place a few slices of Tomatillo (1) on top of each bread along with Cherry Tomatoes (50 g).
step 5 Add 1-2 tbsp of Avocado (1) on toast. The spread 2-3 tbsp of your mashed bean mix on top. Place a few slices of Tomatillo (1) on top of each bread along with Cherry Tomatoes (50 g).
step 6
Garnish with Fresh Cilantro (to taste) and add any additional seasonings of choice like Chili Powder (to taste), Crushed Red Pepper Flakes (to taste), Onion Powder (to taste), or Mexican Seasoning (to taste). Drizzle Olive Oil (to taste) on top of each avocado toast.
step 6 Garnish with Fresh Cilantro (to taste) and add any additional seasonings of choice like Chili Powder (to taste), Crushed Red Pepper Flakes (to taste), Onion Powder (to taste), or Mexican Seasoning (to taste). Drizzle Olive Oil (to taste) on top of each avocado toast.
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