Avocado Toast with Refried Beans and Kale
This super simple, four ingredient breakfast recipe is perfect for that early morning workday scramble out the door. Loaded with healthy fats, proteins, and antioxidants, this is a perfect start to an even better day.
Skip to any part of the recipe:
Introduction
We all know how good avocados are. Throw them on a burger, into a burrito, cubed up in a buddha bowl, or for a quick breakfast, on toast.
This vegan breakfast recipe is one I’ve made many times as I’ve been running out the door for work. It is simple, dead cheap, and unbelievably tasty.
At the last restaurant I worked at, we would eat avocado toast all the time. But the problem was, the avocados would find a way of sliding off of the bread, and leave a mess in their wake.
Cue our refried beans. Not only are refried beans a treasure (as far as I’m concerned), they’re loaded full of protein, fibre, and potassium. The refried beans act as a vegan-friendly way of keeping our avocados and kale in place on our sandwich, so that this recipe remains fork-free.
Kale is our third ingredient, and it’s known as a ‘superfood’ for very good reason. Packed with vitamins (most notably A, K, and B6), as well as manganese, copper, and potassium, this ingredient kicks up this easy breakfast to a healthy, powerfood that you can throw together in five minutes. It adds a great crunch, colour, and flavour to the sandwich - you won’t regret adding it.
The secret to a great Avocado Toast with Refried Beans and Kale is to be generous with your ingredients. Each ingredient holds the other in place, and can be eaten as an open-faced sandwich, or a closed one. The refried beans bring the salt, so be mindful if you’re putting some on top of your avocado too - the salt might overpower the rest of the flavours.
Much like oatmeal, avocado toast is a blank canvas. Experiment with ingredients, and leave me a comment to tell me what you like!
To take this vegan avocado toast to the next level, check out the “Spruce it Up’ section by clicking the link above, or keep on reading after going through the instructions. You’ll find a great tahini sauce that I like to drizzle over top.
Eat Wonderfully.
Here’s the recipe, without the fuss:
Before we Get Started
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 Mins
Yield: 1 Serving
Ingredients
Bread of choice
Note: I’ve used a 12 Grain Harvest here, but I love this on Rye as well
1/2 Avocado
Kale
Refried Beans
Method
Toss some of the refried beans into a pan. Stir routinely so that they don’t stick to the bottom. If you’re using a non-stick pan, there’s no need to add any oil.
While your refried beans are heating up, throw your bread into the toaster. I use one slice, but this works great as a sandwich too.
Open up your avocado, and take out the pit in the middle. Make a small cut with your knife at the top of the avocado, and use your hands to peel off the tough, outer skin.
Lay your avocado flat side down, so the the curved side is facing up, and make thin, vertical slices from the top of the avocado to the bottom. Press down on one side to fan out the slices.
Despine the kale - this is a fancy term for tearing the leaves of the kale away from the thick stem in the middle. Use your judgement when tearing to determine how much you’d like on your toast.
Once your refried beans have loosened up in the pan, and your toast is ready to go, spread your beans across the face of the toast.
Add your kale to the refried beans.
Place the fanned avocado over top.
Season to taste with salt & pepper.
Spruce it Up
To take this recipe to the next level, try out these ideas:
Pickled Red Onion
Pickled Beetroot
Tahini Sauce
1/4 cup of Tahini
1 tbsp. Maple Syrup
Juice of 1/2 a Lemon
3 Tbsp. Hot Water
S&P
Try throwing on your favourite vegetables. I love adding tomato or shredded carrots onto mine.