Blueberry and Black Bean Avocado Toast
Blueberry and Black Bean Avocado Toast
Yield: 1
Okay, hear me out. I don't always eat a lot of fruit so I've been trying to find ways to get better at that. I love avocado toast but without an egg on it, it feels less filling. I don't always want to eat meals with meat and using black beans is one of my favorite quick alternatives, especially for lunch. With some blueberries just sitting in the fridge, I thought to incorporate them into my avocado toast lunch! Black beans often pair well with sweeter things, like sweet potatoes, so it seemed like a good idea. And lucky for me it came out a tasty and filling lunch. And pretty quick to make.
Ingredients
- Half an avocado
- salt
- A handful of black beans (1/8-1/4 cup approximately)
- A handful of blueberries (1/8-1/4 cup approximately)
- bread slice of choice
- fresh grated parmesan cheese
Instructions
- A lot of the measurements for this are to preference.
- First thing you will do is take half your ripe avocado and mash it. Salt to taste.
- The other half, the one still with the seed, can be put in a sandwich baggie and stored in the fridge for a later snack.
- Mash the handfuls of blueberries and black beans into the avocado, while doing this toast your bread.
- Add mix to the bread.
- Top with your fresh grated parmesan and enjoy!
Notes
I used gluten free bread which is smaller than regular bread. So, if you're using some smaller breads you will have some left over. I just ate it along with the avocado toast but you could just use a second piece of bread as well.
For both the blueberries and black beans I just used the handful method. About 1/8 to 1/4 cup is the closest measurement approximation. Closer to 1/8 cup if you have smaller bread.
