Mashed pinto bean & avocado toast with egg
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.
2 item(s), large
Canned pinto beans
1 cup(s), rinsed and drained
Mixed grain bread
2 oz, 2 [1 oz] slices, toasted
1 medium, sliced
- 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.
- 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.
- Serving size: 1 toast