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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

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  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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