Smoky Black Bean Toasts
Avocado and eggs may have gotten the toast trend started, but we promise you the depth of flavor in this smoky black bean toast will make it a regular part of your toasting repertoire. You might want to double the batch so you spend less time in the kitchen and more time eating!
Yield: 4 Servings
Black Bean Spread:
1 15-oz. can black beans, drained and rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro
1 Tbsp. fresh lime juice
2 Tbsp. sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp smoked paprika
¼ tsp. kosher salt, plus more to taste
Freshly ground pepper
Salted Caramel Sauce:
4 slices The Modern Loaf plain sourdough, toasted as desired
8 slices avocado
2 radishes, thinly sliced
1 medium tomato or large handful of cherry tomatoes, sliced
Chopped fresh cilantro
Prepare spread: In a food processor, combine all black bean spread ingredients except pepper, and process until smooth. Taste and add salt and pepper to taste. If you prefer a thinner spread, continue processing, adding 1 Tbsp. of water at a time until desired consistency is reached.
Assemble toasts: Coat each toast with 2 Tbsp. black bean spread. Top each piece with 2 slices avocado, several slices radish, and tomato as desired. Sprinkle with cilantro. Serve immediately.
Leftover black bean spread can be stored in the refrigerator for up to 5 days. Enjoy it on more toasts, or as a dip for crudités or chips.