Avocado, tomato & black beans on sourdough

This South Western inspired open faced sandwich is a zesty protein filled lunch packed full of flavour.

Avocado, tomato & black beans on Sourdough

Save RecipeSave Recipe


  • 115g cherry tomatoes, quartered
  • 4 tsp extra virgin olive oil
  • 1 can black beans, rinsed
  • 80g boiling water
  • 1/2 tsp grated lime zest
  • 1 tbs lime juice
  • 4 slices crusty sourdough bread
  • slices of jalapeño
  • coriander for serving
  • 1 ripe avocado, halved pitted and sliced thin


  1. Combine tomatoes, 1 tsp oil and pinch each o salat and pepper in a bowl
  2. Mash beans, boiling water, lime zest and juice, salt and pepper and remaining 1 tbs oil with potato masher, leaving some whole beans intact
  3. Toast bread, top with bean puree, slices of avocado and quartered tomatoes.
  4. Sprinkle few slices of jalapeño and some coriander leaves and serve immediately