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This recipe for spicy bean avocado toast (molletes) was one of my favorite dishes as a child, of course not the vegan version I’m sharing with you now, but the ones slathered in cheese. Oh cheese, melty, fatty, wonderful cheese! Sometimes I really miss cheese, but the avocado in this recipe makes up for it. I have a love hate relationship with vegan cheese, mostly hate, that’s why I don’t use it very often. Last week I tried making an almond cheese and the result was unfortunate. It looked like cheese, smelled like cheese, but it definitely was not cheese. I think I’ll just stick to nut sauces from now on.

Summer is creeping along, and we’ve exhausted our list of things to do. Bluffton is a small town and Hilton Head is a tourist trap right now. I briefly considered going home to Mexico for the rest of the summer, but the plane tickets are crazy expensive.

One if the things I’m really enjoying right now is cooking with the munchkin. He helps out with peeling vegetables, grating cheese, mixing, tossing and stirring. We are focusing on reading recipes, following directions, and cleaning. So far our favorite recipes are chocolate cupcakes,       carrot cake pancakes, and alphabet soup. It’s easier to involve him in baking, and it keeps him away from the stove. I really like that he’s proud of our creations. The other day we had our neighbor over to play and he said, ” Do you want to try my famous alphabet soup?” Things can get a bit messy, but what’s life without a little mess to it.

Spicy Bean Avocado Toast (molletes) is perfect for breakfast with toast slathered in refried beans, avocado slices, and salsa molcajeteada.

The Recipe: Spicy Bean Avocado Toast (Molletes)

You only need a couple of ingredients for this quick breakfast or lunch. They secret is really good bread! Slather the bread with beans, avocado, and top with salsa molcajeteada. You could also add slices of tomatoes or radishes. Enjoy!

Spicy Bean Avocado Toast (Molletes)

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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

  • 3 Bolillos, whole wheat
  • 1 ½ cups Refried beans
  • 2 Avocado, pitted, sliced
  • 1 1/2 cups Salsa, homemade

Instructions

  • Preheat oven to 350F
  • Cut bolillos in half and place them on a sheet tray.
  • Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
  • Remove from oven and spread warm beans on each half.
  • Top with avocado and homemade salsa.
  • Serve immediately.

Notes

Bolillos are easily found now in the bread department of local grocery stores, if you cannot find them whole wheat French bread will work as well.

 

 

 

 

 

 

 

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won’t disappoint.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

It is hot! Here in SC it is not only hot, but 100% humid. I’m finally back to posting recipes and this one is great for a hot summer day. Even though this Mexican garbanzo salad isn’t exactly American, I think you should make it for your 4th of July party. It is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Everything here at home is running as smooth as it can with a 4 yr. old and a 3 month old. We are cooling off at the pool and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am enjoying the slow pace of summer. Have a great weekend and enjoy this Mexican garbanzo salad.

The Recipe: Mexican Garbanzo Salad

Serve this salad with your favorite tortilla chips. You can also add extra avocados and make a protein packed guacamole. Enjoy!

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Mexican Garbanzo Salad

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won't disappoint.
5 from 3 votes
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Course: Salad
Cuisine: Mexican
Keyword: chickpea salad, garbanzo salad, mexican
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 168kcal
Author: Dora Stone

Ingredients

  • 3 cups Diced tomato, fresh
  • 1/2 cup Onion, white
  • 2 tbsp. Jalapeño, minced
  • 1 cup Chickpeas, canned, drained
  • 1 cup Avocado, diced
  • 1/4 cup Cilantro, chopped
  • To taste Lime juice fresh
  • To taste Sallt kosher
  • To taste Black Pepper ground

Instructions

  • Combine all ingredients and season to taste.

Video

Notes

Serve with baked corn chips.

Nutrition

Serving: 1Serving | Calories: 168kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Sodium: 24mg | Potassium: 687mg | Fiber: 7g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 31.5mg | Calcium: 85mg | Iron: 3.1mg
Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 24mg1%
Potassium 687mg20%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 415IU8%
Vitamin C 31.5mg38%
Calcium 85mg9%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.