Avocado Toast with Smoky Black Beans, Spinach, and Eggs
Avocado toast topped with smoky black beans, spinach, and fluffy scrambled eggs - hearty enough for breakfast, lunch, or dinner!
Yield: 4 servings
  • 1 tbsp olive oil
  • 5 oz baby spinach
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 tsp smoked paprika
  • salt, to taste
  • 2 tbsp butter
  • 8 large eggs, lightly beaten
  • 8 slices whole wheat bread
  • 2 ripe avocados
  • maldon sea salt and red pepper flakes, to garnish
  1. Heat olive oil in a medium nonstick skillet over medium heat. Add the spinach to the pan and cook until wilted, about 2-3 minutes. Stir in the black beans and smoked paprika. Stir to combine and saute until black beans are heated through, about 1 minute. Season to taste with salt and black pepper. Pour into a bowl and set aside.
  2. Wipe out the pan that you cooked the black beans in and melt the butter in it over medium heat. Pour the eggs into the pan and cook until scrambled, stirring frequently. Season to taste with salt and black pepper.
  3. Toast the whole wheat bread to desired darkness. Mash a quarter of an avocado onto each piece of toast. Top with the black bean-spinach mixture and eggs. Sprinkle with sea salt and red pepper flakes to garnish.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/04/avocado-toast-with-smoky-black-beans-spinach-and-eggs.html