Mashed pinto bean & avocado toast with egg
6
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
This protein-packed twist on avocado toast starts by spreading mashed, seasoned pinto beans onto toast, then topping it with sliced avocado and a frizzled fried egg. We season the beans with cumin for warm, earthy notes and hot sauce for tang and heat; additional hot sauce would be a welcome garnish as well.
Ingredients
Olive oil
1 tsp
Egg
2 item(s), large
Canned pinto beans
1 cup(s), rinsed and drained
Hot sauce
2 tsp
Ground cumin
½ tsp
Mixed grain bread
2 oz, 2 [1 oz] slices, toasted
Avocado
1 medium, sliced
Kosher salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
1
Heat the oil in a medium nonstick skillet over medium. Crack the eggs into the pan; cook to your desired degree of doneness, 3 to 5 minutes.
2
Meanwhile, place the beans in a medium microwave-safe bowl; cover and microwave on High for 1 minute or until heated. Mash the beans with a fork to your desired consistency; add a tablespoon or two of water if the mixture is too thick. Stir in the hot sauce and cumin. Spread the bean mixture evenly over the toast; divide the avocado slices evenly over the top. Top each toast with 1 egg; sprinkle evenly with salt and black pepper.
3
Serving size: 1 toast
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