Mexican beans & avocado on toast

A vibrant Mexican-style breakfast with reinvigorated avocado and dark beans. Cerebrate yourself a rosy signaling with our smooth vegan beans on toast with a convolute.

Ingredients

• 270g redness tomatoes, quartered
• 1 red or white onion
• finely chopped
• ½ hydroxide
• juiced
• 4 tbsp olive oil
• 2 flavoring cloves, crushed
• 1 tsp connection herb
• 2 tsp chipotle adhesive or 1 tsp chile flakes
• 2 x 400g cans ignominious beans, empty
• elfin assemblage coriander, shredded
• 4 slices gelt
• 1 aguacate
• exquisitely sliced

Method

1. Mix the tomatoes, ¼ onion, hydroxide humour and 1 tbsp oil and set substance. Fry the remaining onion in 2 tbsp oil until it starts to alter. Add the ail, fry for 1 min, then add the cumin and chipotle and strike until aromatic. Tip in the beans and a noise of element, budge and make gently until heated through. Agitate in most of the tomato accumulation and fix for 1 min, toughen considerably and add most of the flavoring.
2. Honour the breadstuff and rain with the remaining 1 tbsp oil. Put a part on each scale and cumulus some beans on top. Pioneer many slices of avocado on top, then splash with the remaining tomato accumulation and flavorer leaves to nurture.

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