First, blend together Canned Pinto Beans (2 cup) Garlic (2 clove), Red Chili Pepper (1), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Onion (1/2 cup), and Smoked Paprika (1 teaspoon).
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.
Toast your Gluten-Free Bread (6 slice) 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).
Add Oil (1 teaspoon) 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.
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 Tomato (1/3 cup).
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.