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Avocado Toasts with Chipotle Butter, Black Beans, and Tomato

Servings: 8

For a spicier, more filling take on conventional avocado toast, layer avocado with chile butter, refried beans, and tomato. Serve eggs alongside or on top.


  • 4 Tbs. unsalted butter, softened
  • 1 tsp. finely chopped chipotle in adobo
  • 1/2 tsp. light brown sugar
  • Kosher salt
  • 2 large avocados
  • 1/4 cup finely chopped white onion
  • 2 Tbs. fresh lime juice
  • 1 Tbs. finely chopped jalapeño
  • 1 Tbs. finely chopped fresh cilantro
  • 8 thick slices whole-grain bread
  • 1 cup refried black beans (canned is fine), at room temperature
  • 3 medium tomatoes, thinly sliced
  • 1/4 cup Mexican crema (see Tip) or sour cream
  • Flaky sea salt and freshly ground black pepper


  • In a small bowl, combine the butter, chipotle, sugar, and 1/2 tsp. salt.
  • In another small bowl, use a fork to mash together the avocados, onion, lime juice, jalapeño, cilantro, and 1/4 tsp. salt.
  • Lightly toast the bread, and spread the chipotle butter on each slice. Evenly divide the beans among the slices, spreading to cover most of the slice, then divide the avocado mixture, spreading to cover most of the beans. Top each slice with tomato, a drizzle of crema, flaky sea salt, and a few grinds of pepper. Serve immediately.


Mexican crema is looser and slightly tangier than sour cream. Look for it in Hispanic markets, or doctor sour cream by adding 1 tsp. lime juice, 1/2 tsp. milk or heavy cream, and a pinch of salt.


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