Black Bean Spread, Toast, Boiled Egg, Avocado

Bridgett — Mon, 18 Dec 2023 22:47:08 GMT

Current Revision posted to Recipe Book by Bridgett on 12/18/2023 10:47:08 PM

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:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Tags: Breakfast, High fiber, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Vegetarian, Diabetes/prediabetes - Carb Conscious

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Tue, 28 Nov 2023 19:18:03 GMT

Revision 7 posted to Recipe Book by BCBSTX Connect Team on 11/28/2023 7:18:03 PM

Ingredients: Makes 8 servings

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:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Wed, 08 Sep 2021 19:30:53 GMT

Revision 6 posted to Recipe Book by BCBSTX Connect Team on 9/8/2021 7:30:53 PM

Ingredients: Makes 8 servings

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:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Tue, 08 Jun 2021 15:24:13 GMT

Revision 5 posted to Recipe Book by BCBSTX Connect Team on 6/8/2021 3:24:13 PM

Ingredients: Makes 8 servings

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:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Fri, 12 Feb 2021 20:32:42 GMT

Revision 4 posted to Recipe Book by BCBSTX Connect Team on 2/12/2021 8:32:42 PM

Ingredients: Makes 8 servings

Ingredients: 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 cupCanned, Diced Tomatoes
½ tspCumin
½ tsp Salt
4 tsp Lime Juice
½ cup Vegetable Stock
1 TBSP Chipotle Peppers

Ingredients: TOAST

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

Directions:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Black Bean Spread, Toast, Boiled Egg, Avocado

Bridgett — Thu, 11 Jul 2019 00:05:23 GMT

Revision 3 posted to Recipe Book by Bridgett on 7/11/2019 12:05:23 AM

Ingredients: Makes 8 servings

Ingredients: 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 cupCanned, Diced Tomatoes
½ tspCumin
½ tsp Salt
4 tsp Lime Juice
½ cup Vegetable Stock
1 TBSP Chipotle Peppers

Ingredients: TOAST

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

Directions:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Fri, 14 Jun 2019 02:59:46 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 6/14/2019 2:59:46 AM

Ingredients: Makes 8 servings

Ingredients: TOAST

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

Directions:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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

Tags: Breakfast, High fiber, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, American, Recipe Book, Vegetarian, Diabetes/prediabetes - Carb Conscious

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSTX Connect Team — Thu, 13 Jun 2019 21:55:37 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 6/13/2019 9:55:37 PM

Ingredients: Makes 8 servings

Ingredients: TOAST

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

Directions:

Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
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.
Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
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