0 from 42 votes
Mexican Beans on Toast
Mexican Beans on Toast will add some spice to your morning. This vibrant breakfast is easy to adapt, and vegan too.
Prep Time
1 min
Cook Time
1 min
Total Time
5 mins
Servings: 4 servings
Calories: 453 kcal
Course:
Breakfast
Cuisine:
Mexican , British
Ingredients
- 410 g baked beans
- 400 g Kidney Beans drained
- 1 tablespoon chipotle paste
- 1 garlic clove crushed
- 1 tablespoon fajita seasoning
- 4 slices sourdough bread
- 1 avocado diced
Instructions
- Mix all of the ingredients in a saucepan and gently cook for 4-5 minutes until heated through.
- Serve on slices of toasted sourdough with chunks of avocado on top.
Cup of Yum
Notes
- We used a can of baked beans and kidney beans, but you could swap the kidney beans for black beans, pinto beans, butter beans or even chickpeas.
- You can serve this with any toasted bread you like.
- Add some extra flavour with fresh coriander, grated cheese or sour cream.
- A little squeeze of lime juice before serving really freshens it up too.
Nutrition Information
Serving
1portion
Calories
453kcal
(23%)
Carbohydrates
84g
(28%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
876mg
(37%)
Potassium
1045mg
(30%)
Fiber
18g
(72%)
Sugar
2g
(4%)
Vitamin A
132IU
(3%)
Vitamin C
9mg
(10%)
Calcium
117mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453
% Daily Value*
| Serving | 1portion | |
| Calories | 453kcal | 23% |
| Carbohydrates | 84g | 28% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 876mg | 37% |
| Potassium | 1045mg | 22% |
| Fiber | 18g | 72% |
| Sugar | 2g | 4% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 117mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.