Black Bean Spread, Toast, Boiled Egg, Avocado

Ingredients: Makes 8 servings

Black Bean Spread
2/3 cup Black Beans, dry
1 TBSP Canola Oil
¼ cup Yellow Onion, Diced
¼ cup Celery, Diced
1 ¼ tsp Cumin
1 ¼ tsp Paprika
1/3 cup Canned, Diced Tomatoes
½ tsp Cumin
½ tsp Salt
4 tsp Lime Juice
½ cup Vegetable Stock
1 TBSP Chipotle Peppers

Toast 
8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tsp Black Pepper
1/8 tsp Cayenne Pepper
8 each Hard Boiled Egg, sliced

 Directions:

1. Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
2. Heat oil, add onions and celery. Cook for 5 minutes over medium heat. Add cumin, paprika and tomatoes. Cook for another 10 minutes. Add cooked beans, salt, lime juice, water and vegetable stock. Simmer additional 30 minutes. In a food processor, combine beans (including liquid) and chipotle peppers. Blend until smooth.
3. Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
4. Toast Multigrain bread. Top each slice with 2 tbsp of black bean spread, 1 sliced boiled egg and 4 slices of avocado.

Note: Recipe will produce extra bean spread.

Serving Size: 
1 slice of Multigrain bread with 2 tbsp of black bean spread, 1 sliced boiled egg and 4 slices of avocado.

Nutritional Information:
Cal: 300, Total Fat: 15g, Sat Fat: 3g, Sodium: 440mg, Carbs: 30g, Protein: 12g, Sugar: 3g, Fiber: 7g

Recipe Source:
Recipe provided by FLIK Hospitality Group