Beans on avocado bread

Name: Beans on avocado bread
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 can(s) (212 ml each) red beans (e.g. pinto or kidney beans); 4-6 cherry tomatoes; 10 pickled jalapeño chili rings (glass); 4 Disc/s Bread (e.g. grain bread); 1 ripe avocado; 4 TSP Yoghurt; 7-10 Tbsp sea salt, black pepper from the mill

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

What's for dinner today? A double portion of the most delicious fibre

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 can(s) (212 ml each) red beans (e.g. pinto or kidney beans)
4-6 cherry tomatoes
10 pickled jalapeño chili rings (glass)
4 Disc/s Bread (e.g. grain bread)
1 ripe avocado
4 TSP Yoghurt
7-10 Tbsp sea salt, black pepper from the mill

Directions

1
Rinse the beans cold, drain and crush them coarsely with a fork. Wash the tomatoes and cut them into slices. Cut chilli rings into small pieces. Mix with tomatoes and beans.
2
Toast the slices of bread as desired. Halve the avocado, remove the core and remove the flesh. Mash with a fork.
3
Spread the avocado on the breads. Add the tomato and bean mixture and 1 tsp. yoghurt each, season with salt and pepper.