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- Makes 12 toasts
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Sick of the same old avocado toast? With a few extra minutes and a handful of fresh ingredients, this Southwestern take on an old favorite delivers big on flavor and features a velvety chili-seasoned bean mash for extra heft. A spicy gremolata adds fresh herb goodness and perfectly complements the creamy beans and avocado. Our Southwest twist on the classic Italian green garnish uses lime instead of lemon and adds fresh jalapeño to pep things up. Feel free to use as little or as much jalapeño as you like. If you’d like to prep ahead of time, you can chill the mashed beans and gremolata for up to 4 hours.
Tip: Wearing gloves is advised when working with hot chiles like jalapeño, as they contain oils that can irritate your skin and eyes.
For more inspiration, check out these tasty ideas:
- Sautéed Leek and Butter Bean Toasts
- White Bean Toasts with Veggies
- Dilled Veggie Toasts
- Summer’s Best Avocado Toast
By Ellen Boeke,
Ingredients
- ½ cup finely chopped fresh parsley
- 1 tablespoon finely chopped fresh jalapeño chile (see tip)
- 1 clove garlic, minced
- 1 teaspoon lime zest
- 2 15-oz. cans no-salt-added pinto beans or black beans, rinsed and drained (3 cups)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Sea salt and freshly ground black pepper, to taste
- 12 oz. whole grain bread, sliced and toasted
- 2 heirloom tomatoes, thinly sliced
- 1 medium avocado, halved, seeded, peeled, and sliced
- ½ cup thinly sliced radishes
- Lime wedges
Instructions
- For gremolata, in a bowl stir together the first four ingredients (through lime zest).
- In a medium bowl mash together beans, lime juice, and chili powder. Season with salt and black pepper. Spread mashed beans on toast. Top with tomatoes, avocado, and radishes. Spoon gremolata over top. Serve with lime wedges.
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