This delicious vegan and allergen-free breakfast of creamy avocados and beans atop crunchy bread thins is the perfect no-cook start to your day.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 15 mins – easy
🍽 2 servings – 242 kcal per serving
|
Serving
346g |
Fat
10g |
Sat. fat
1g |
Sodium
214mg |
|
Carbs
33g |
Fibers
10g |
Sugars
6g |
Proteins
7g |
INGREDIENTS
- 3 bread thins
- 7 oz can of red kidney beans
- 1 tbsp fresh dill
- 1 lemon
- 1 tomato
- 1 avocado
- 1 red onion
TOOLS
- 1 colander
- 1 squeezer
- 1 peeler
- 1 spoon
- 1 knife
- 2 bowls
STEPS
Drain a can of red kidney beans in a colander.
Chop fresh dill.
Squeeze lemon with a squeezer.
Chop tomato and onion.
Combine red kidney beans, fresh dill, half of the lemon juice, and tomatoes in a bowl with a spoon to get a bean mixture.
Slice the bread into six thin pieces.
Divide the red kidney beans mixture among the sliced bread.
Peel an avocado with a peeler.
Chop the avocado.
Mash up the chopped avocado with the remaining lemon juice in a bowl with a spoon to get an avocado mixture.
Divide the avocado mixture onto the bread thins with red kidney beans.
It’s ready to be served !
