Servings: 1
Total Time: 15mins



1 (14 ounces) can chopped tomatoes
2 spring onions (whites and greens separated, and each thinly
sliced, divided)
2 tsp ground cumin
2 tsp mild chili powder
1 tbsp store-bought BBQ sauce
1 (14½ ounces) can black beans (drained and rinsed)
Salt and freshly ground black pepper
2 slices whole-wheat bread
1 small, ripe avocado (peeled, pitted, and divided)
Freshly squeezed lime juice (to serve)
Natural Greek yogurt (to serve, optional)

Add the canned tomatoes, sliced onion whites, cumin, chili powder, and BBQ sauce to a pan.
Bring to a simmer, and allow to bubble for 10 minutes.
Stir in the black beans, season with salt and pepper, and heat through for 4-5 minutes.
Toast the bread, and cut half of the avocado into chunky pieces and add to a bowl.
Add a drop of fresh lime to the avocado.
Squash the remaining avocado onto 1 slice of toast, top with the hot chili beans,
followed by the chunky diced avocado and a spoonful of Greekyogurt.


Scatter with the sliced green onions and serve.

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