Mexican beans on sweet potato toast

Mexican beans on sweet potato toast

mexican beans sweet potato toast brunch

Here we go again, another Tuesday has rolled in. I am about to celebrate with a haircut – my fringe is so ridiculously long I cannot see anymore – and by catching some sun in my garden.

The weather gods must have heard my prayers (or swearing 😉 ) and we are having a few more sunny days this week. Woop woop! I’m excited as I am going for a holiday to Greece in two weeks time and I don’t want my white flesh to scare the fish.

Today’s recipe is a simple vegan breakfast or brunch mish-mash that’s a nod to Mexican cuisine. It’s sweet potato toast (or regular sourdough toast) topped with refried black beans and other delicious goodies.

It’s super easy to make and perfect for big batch cooking, which is great when you are strapped for time in your day-to-day. The dish is simple yet with bags of flavours and textures and pretty to look at, which is always a bonus. I hope you’ll enjoy it as much as we did.

mexican beans sweet potato toast prep

mexican beans sweet potato toast

serves
2-3
PREP
15 min
COOKING
30 min
serves
2-3
PREPARATION
15 min
COOKING
30 min
INGREDIENTS

REFRIED BLACK BEANS

  • 2 tbsp olive oil
  • 1 small red onion, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked sweet paprika
  • 2.5 cups black beans (1 cup raw), 2 x 400 g / 15 oz cans
  • ½ tsp salt
  • 1 tbsp lime juice, to taste

RED TOMATO SALSA

  • 15 cherry tomatoes, very finely chopped
  • ½ small red onion, very finely chopped
  • ½ fresh jalapeno pepper, very finely chopped
  • fresh coriander, very finely chopped
  • 2 tsp olive oil
  • 1 tbsp lime juice, to taste
  • salt and pepper

METHOD
RED TOMATO SALSA

  1. In a small bowl, mix together the chopped cherry tomatoes, red onion, jalapeno pepper and coriander.
  2. Dress with olive oil and lime juice, season with salt and pepper and set aside.

REFRIED BLACK BEANS

  1. Heat up 2 tbsp of oil in a heavy bottomed frying pan.
  2. Add the diced onion and fry on a low heat until translucent, stirring regularly.
  3. Add diced garlic and continue frying until fragrant and softened.
  4. Mix in the spices and salt into the onion / garlic mixture. Allow them to fry off gently for a few seconds.
  5. Add in the beans and a splash of water. Mash some (or most of if you prefer) of the beans up with a fork to create saucier beans.
  6. Season with lime juice and more salt to taste.

SWEET POTATO ‘TOAST’

  1. Heat up the oven to 180° C / 355° F.
  2. Clean your sweet potatoes and slice them into ½ cm / ¼” slices.
  3. Place the potato slices on a tray and bake them in the preheated oven for about 25 minutes. Allow the slices to cool off.
  4. Heat up a griddle pan and brush the pre-baked potatoes with a little oil. Place them on the hot pan and grill them for about 2-3 minutes on each side, until charred and fully cooked through (insert a toothpick to double-check).

ASSEMBLY

  1. Place two sweet potato slices (or sourdough toasts) on each plate, top with black beans, salsa, chopped avocado, toasted seeds, pickled onions, vegan sour cream / creme fraiche and coriander.

NOTES

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NUTRITIONAL INFO
calories
570
28%
sugars
10 g
11%
fats
25 g
36%
saturates
6 g
28%
proteins
19 g
38%
carbs
71 g
27%
*per serving
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5.0
3 reviews, 9 comments
REVIEWS & QUESTIONS
Home Plix:
Your mexican potato toast recipe is really amazing. This recipe is unique and i find it really worthy. Thanks for sharing such a nice recipe.
    Ania
    Ania:
    Cheers!
Victoria logan:
This was a big hit tonight! Flavours worked so well togther. Especially loved the salsa. Got the leftovers for lunch tomorrow, pretty confident it will be just as awesome cold!
    Ania
    Ania:
    Aw, thanks Victoria! I'm really pleased to hear that and thank you for taking the time to leave us feedback and rating, it helps us a lot! Cheers! Ania
Liv:
Yum, the baked sweet potato in place of toast is genius. Beans and sweet potato make such a good pair.
    Ania
    Ania:
    Thanks, Liv! Ania
Sara A:
Great recipe! really enjoyed it and it was easy as well! I havent seen your take on a tomato soup, as i love to have mine with dairy cream but try to exclude dairy products when possible, I'll keep an eye out for that one! love your blog
    Ania
    Ania:
    Thank you, Sara! I'm delighted to hear that and many thanks for taking the time to let me know, much appreciated! As for tomato soup, no, I haven't made one yet but that's a great idea, I will put it on my list and hopefully get to make it at the end of tomato season. Ania
jane:
i love the idea of sweet potato as toast! I'm laid low with a back injury right now but cant wait to make this when i can stand up again!
    Ania
    Ania:
    Thanks, Jane! I hope you'll enjoy it and speedy recovery! Back injuries are tough! Ania
Judy:
I just bought sweet potatoes. I had planned to make sweet potato chips for me and the dogs to snack on (they love them as much as I do and I don't mind sharing such a healthy snack), but it looks like at least two of those potatoes will be just mine for this wonderful meal as it combines all my favorites. Thank you for another wonderful recipe! Have a lovely Grecian holiday!
    Ania
    Ania:
    Aw, thanks, Judy! Hope both you and your dogs will enjoy these! ;) Ania
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