Creamy Avocado Toast with Crispy Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Toast with Crispy Black Beans

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Toast with Crispy Black Beans

Enjoy a satisfying open-faced toast topped with creamy mashed avocado, fragrant crispy black beans spiced with cumin and chili, and perfectly cooked eggs that bring the protein punch. This dish is a delightful blend of textures and flavors, making it ideal for a healthful breakfast, lunch, or dinner.

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NUTRITION

445kcal
Protein
22.9g
Fat
23g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread (40g)

1/2 medium Avocado (100g)

1/2 cup Black Beans (130g)

2 whole Eggs (100g total)

2 Egg Whites (66g total)

1 tablespoon Lime Juice (15g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin (2.3g)

1 teaspoon Chili Powder (2.8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Toast the whole grain bread slice until lightly crispy.

  • 2

    In a small bowl, mash the avocado with lime juice, salt, and pepper until smooth.

  • 3

    Heat olive oil in a skillet over medium heat. Add cumin and chili powder, then stir in the black beans. Sauté for 3-4 minutes until the beans are heated through and slightly crispy. Season with a pinch of salt and pepper.

  • 4

    In a separate non-stick pan, cook the eggs by first adding the whole eggs and then the egg whites. Cook to your desired consistency – either scramble or fry until the whites are set and yolks remain runny.

  • 5

    Spread the mashed avocado generously over the toasted bread. Top with the crispy black beans, then carefully layer the cooked eggs on top.

  • 6

    Finish with an extra pinch of salt and pepper if desired, and serve immediately.

Creamy Avocado Toast with Crispy Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Toast with Crispy Black Beans

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Toast with Crispy Black Beans

Enjoy a satisfying open-faced toast topped with creamy mashed avocado, fragrant crispy black beans spiced with cumin and chili, and perfectly cooked eggs that bring the protein punch. This dish is a delightful blend of textures and flavors, making it ideal for a healthful breakfast, lunch, or dinner.

NUTRITION

445kcal
Protein
22.9g
Fat
23g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread (40g)

1/2 medium Avocado (100g)

1/2 cup Black Beans (130g)

2 whole Eggs (100g total)

2 Egg Whites (66g total)

1 tablespoon Lime Juice (15g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin (2.3g)

1 teaspoon Chili Powder (2.8g)

Salt and Pepper to taste

PREPARATION

  • 1

    Toast the whole grain bread slice until lightly crispy.

  • 2

    In a small bowl, mash the avocado with lime juice, salt, and pepper until smooth.

  • 3

    Heat olive oil in a skillet over medium heat. Add cumin and chili powder, then stir in the black beans. Sauté for 3-4 minutes until the beans are heated through and slightly crispy. Season with a pinch of salt and pepper.

  • 4

    In a separate non-stick pan, cook the eggs by first adding the whole eggs and then the egg whites. Cook to your desired consistency – either scramble or fry until the whites are set and yolks remain runny.

  • 5

    Spread the mashed avocado generously over the toasted bread. Top with the crispy black beans, then carefully layer the cooked eggs on top.

  • 6

    Finish with an extra pinch of salt and pepper if desired, and serve immediately.