Avocado Toast with Chipotle Bean Spread

Ingredients

• 255 gcooked cannellini beans
• 22.5 mlchipotle adobo sauce
• 15 mlnutritional yeast flakes
• 5 mlmaple syrup
• 2.5 mlonion powder
• 2.5 mlgarlic powder
• 2.5 mlsalt
• 1.25 mlground black pepper
• 5 mlolive oil
• 4 slicesmultigrain bread
• 5 mlolive oil
• 165 gcanned corn
• 1avocado
• 1 stalkspring onion

Instructions

1. 1

   Add spread ingredients

   Put the cannellini beans, chipotle adobo sauce, nutritional yeast, maple syrup, onion powder, garlic powder, salt, black pepper and 5 ml of olive oil into a small food processor.

2. 2

   Blend until smooth

   Process the ingredients until the bean spread is smooth.

3. 3

   Heat the pan

   Put a large pan over medium-high heat and add the remaining 5 ml of olive oil.

4. 4

   Toast the bread

   Grill the bread in the pan for 1 to 2 minutes per side, until toasted, then set it aside.

5. 5

   Add more oil

   Add the remaining 5 ml of olive oil to the now-empty pan.

6. 6

   Cook the corn

   Cook the corn for 4 to 5 minutes, stirring occasionally, until it has some golden-brown spots.

7. 7

   Assemble the toast

   Spread the chipotle bean mixture over the toasted bread, then top with corn, avocado and spring onion.

8. 8

   Garnish and serve

   Garnish the toast and enjoy.

What is avocado toast with chipotle bean spread?

Avocado toast is a simple dish of toasted bread topped with avocado; this version builds it into a more substantial meal with beans, corn and spring onion. Its Latin-American-inspired flavours come from the smoky, spicy chipotle adobo sauce paired with creamy beans and avocado.

Blending the beans makes a smooth base that clings to the toast, while the corn adds sweet, browned bites. The combination works for breakfast or lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 24g protein, 81g carbs, 18g fat.

The bread and corn provide much of the carbohydrate, while olive oil and avocado contribute most of the fat. Cannellini beans are the main protein source, with additional protein from the bread. Pair a serving with a simple salad or extra non-starchy vegetables for a more balanced plate.

The bean spread

Cannellini beans: Their mild flavour and soft texture make them easy to blend into a creamy spread. Blend until smooth so each slice is easy to top.

Chipotle adobo: The sauce brings smoky heat, so the spread is seasoned around it with a little maple syrup, garlic, onion, salt and pepper. Nutritional yeast adds a savoury note.

Toast and corn

Bread: Use a large pan over medium-high heat and toast the slices for 1 to 2 minutes on each side. Set them aside before cooking the corn.

Corn: Stir it occasionally as it cooks for 4 to 5 minutes. A few golden-brown spots are the cue to take it off the heat.

Build the layers

Spread: Add the bean mixture to the toast first, giving the toppings a creamy base. Divide it across all four slices.

Finish: Add the corn, avocado and spring onion just before serving. This keeps the toast crisp and the fresh toppings distinct.

Serving ideas

Serve the toast straight away while the bread is crisp and the corn is warm. A simple side salad or sliced tomatoes can add a fresh contrast without competing with the smoky spread.

For a brunch spread, serve it alongside fruit or another light side and let everyone assemble their own toppings.

Recipe notes & tips

• Drain the canned corn well so it browns rather than steams.
• Taste the bean spread before serving and adjust the seasoning to suit the heat of your chipotle sauce.
• Use ripe but firm avocado so it slices neatly for the topping.
• Keep the bread in a single layer in the pan so each slice toasts evenly.
• Assemble the toast just before eating to preserve its crisp texture.

Variations

• More heat: Add extra chipotle adobo sauce to the bean spread a little at a time.
• Milder spread: Reduce the chipotle sauce and let the beans' creamy texture take the lead.
• Fresh herbs: Scatter chopped coriander over the toppings before serving.
• Citrus lift: Squeeze a little lime over the avocado for a tangy finish.
• Extra crunch: Add thinly sliced radish on top just before serving.

Common mistakes to avoid

• Wet corn: Drain it well before cooking so it can develop golden spots.
• Over-blending the toppings: Blend only the spread; keep the corn and avocado in pieces for texture.
• Burnt bread: Watch the slices closely and turn them after 1 to 2 minutes per side.
• Uneven seasoning: Blend the spread thoroughly so the salt and spices are distributed throughout.
• Soggy toast: Wait until just before serving to add the spread and toppings.

How to store

The bean spread can be kept in an airtight container in the fridge for up to 3 days. Store the corn separately and cut the avocado just before serving; assembled toast is best eaten fresh. Reheat the corn in a pan and toast fresh bread before assembling.

Frequently asked questions