Avocado toast with black beans
Chef
Stefano Siboni
Hospital
HMH JFK Unniveristy Medical Center
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
20 avocados, mashed
40 ounces diced red onion
80 ounces diced tomato
20 ounces fresh diced jalapeño
20 ounces lime juice
60 ounces black beans
10 ounces crumbled macadamia nuts
20 ounces chopped cilantro
40 ounces diced red onion
80 ounces diced tomato
20 ounces fresh diced jalapeño
20 ounces lime juice
60 ounces black beans
10 ounces crumbled macadamia nuts
20 ounces chopped cilantro
preparation
Instructions
1. Remove the peel and pits from the avocados. Add the avocado and fresh lime juice to a bowl and mix well until the avocado is relatively smooth.
2. Dice and chop all vegetables.
3. Toast 20 slices of bread.
4. Top each piece of toast by spreading the avocado mixture and then artfully adding each topping.
2. Dice and chop all vegetables.
3. Toast 20 slices of bread.
4. Top each piece of toast by spreading the avocado mixture and then artfully adding each topping.
Notes
Serve with smooth-acado for a plant-packed breakfast
