Breakfast Toast Week: Bean and Avocado Mexi-toast

 

Hey there! Welcome to day 2 of my breakfast toast week! So far we've had a very simple Berry Almond toast with mint, and man was it tasty. I've loved hearing what your favorite way to have toast in the mornings have been, and I can't wait to add more to my rotation because of your delicious suggestions! 

Today, we're taking a step back from the sweet lovely berries, and heading towards my favorite part of foodie land: savory & delicious Mexican food. 

Just look at those gorgeous ingredients! I know these recipes are super simple, and probably don't even require me to write out the directions or even an ingredient list, but dang it, that's the point. I wanted to give you guys a break at the beginning of this year, as well as myself. Keeping it simple is huge for me right now. 

You see, food blogging had to be pushed to the back burner for a great deal of last year because we were in the middle of a lot in my family. But thankfully, putting everything aside for a minute helped me refocus, and reset my expectations for this little piece of foodie land here on the blog. I want to give you recipes that are easy, delicious, indulgent in an either healthy or sweet way (I can't take sides, haha), and prove to be recipes you'll make again and again and again. So the recipes you'll see from here on out are recipes I try not only once and throw on the blog as fast as I can, but recipes that I've tried and served my family several times. After tweaking them to perfection for your kitchens, it will be then when I share the recipe with you. So you have my promise that these recipes aren't just blog-worthy, they're guaranteed to be your family's new favorites! 

So with that, let's dive right into this heavenly bean and avocado mexi-toast! 

This one was definitely one of my favorites, hands down. Maybe because I'm such a sucker for Mexican food? Anyway, the ingredients are very simple. 

First, I toasted up my favorite Honey Whole Wheat toast. I get it from Costco (not sponsored, just love it!), and even my whole-wheat-hating-husband will eat sandwiches on it without complaint. Toast it up, and step over to bean town. 

I used vegetarian refried beans. I'm not a vegetarian by any means, but I've learned that it really does taste exactly the same, haha. So might as well go meatless for a minute before eating my steak at dinnertime. 

Next, I tossed on some thinly cut red onion. I know, bad-breath-killer, but I don't even care because it makes this taste AMAZING, man. 

Avocado. You MUST have avocado. You can buy 6-8 of them at Costco for like $5 and use them up like crazy. Or you can slather on some guacamole, for good measure. 

Next, toss on some tomatoes, cilantro, and some queso cotija, and call it good! That's it! Super easy, super simple, and if you really want to have a good time in the kitchen with this, toss on a fried egg. Yep, all the goey stuff running everywhere. I used to fight the runny eggs but I've learned just how stinking amazing they are!! 

So there you go, today's toast with all the good stuff piled on top. Make sure to come back tomorrow for yet another breakfast toast recipe! 😀

Bean and Avocado Mexi-toast

ingredients:

whole wheat toast

vegetarian refried beans

avocado slices

red onion slices

cilantro

tomatoes

queso cotija cheese

method:

Toast up the toast. Slather on the refried beans, top with avocado slices, red onion slices, cilantro, tomatoes, and mexican cheese. Slice in half and enjoy!