Vegan tomato & mushroom pancakes
You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping
Black beans & avocado on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 270g cherry tomatoesquartered
- 1 red or white onionfinely chopped
- ½ limejuiced
- 4 tbsp olive oil
- 2 garlic clovescrushed
- 1 tsp ground cumin
- 2 tsp chipotle pasteor 1 tsp chilli flakes
- 2 x 400g cans black beansdrained
- small bunch corianderchopped
- 4 slices bread
- 1 avocadofinely sliced
Nutrition: per serving
- kcal368
- fat19g
- saturates3g
- carbs30g
- sugars6g
- fibre13g
- protein12g
- salt0.9g
Method
step 1
Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.
step 2
Toast the bread and drizzle with the remaining 1 tbsp oil. Put a slice on each plate and pile some beans on top. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.
