Refried Bean Avocado Toast Recipes

SKILLET REFRIED BEANS WITH AVOCADO AND RADISH

Skillet Refried Beans With Avocado and Radish image

This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It's easy, it's fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.

Provided by Sarah Copeland

Categories dinner, easy, lunch, weekday, beans, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 (15-ounce) cans vegetarian refried beans (pinto or black bean)
1/2 to 1 teaspoon ground cayenne, to taste
1 heaping cup finely shredded Oaxacan-style cheese, Monterey Jack, Cheddar or a blend (6 ounces)
Flour or corn tortillas, for serving
1 firm ripe avocado, sliced
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced on the bias
1 cup sliced snap peas or shredded romaine lettuce
1/4 cup grated Cotija, queso fresco or other crumbly Mexican cheese, or ricotta salata
1/4 bunch cilantro leaves and tender stems
Lime wedges, for serving

Steps:

Heat an 8-inch skillet over medium-high. Combine the beans, 1/2 cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don't have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY BEAN & AVOCADO TOSTADOS

Spicy bean & avocado tostados image

Get the kids involved in making this easy veggie Mexican buffet with healthy beans and avocado

Provided by Good Food team

Categories Buffet, Lunch, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

Ingredients

4 flour tortillas
400g can refried beans
big pinch cayenne pepper
200g can kidney beans in water, rinsed
2 handfuls cherry tomatoes , quartered
50g cheddar
1 green chilli , thinly sliced
1 avocado , halved, stoned and sliced
handful coriander leaves, to serve

Steps:

Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.

Nutrition Facts : Calories 355 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.35 milligram of sodium

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