Beany Avocado Toast

 

One 15-oz. can cannellini or navy beans, drained and rinsed

1 ripe avocado, halved and pitted

Juice of ½ lemon

1 tsp. kosher salt

½ tsp. ground black pepper

½ tsp. garlic powder

4 thick-cut slices of your favorite bread, toasted

½ C. drained oil-packed sun-dried tomatoes, finely chopped

½ C. chopped fresh basil

Balsamic glaze, for drizzling (optional)

 

In a medium bowl, mash the beans with a fork or potato masher until no whole beans remain (it won’t be perfectly smooth, which is okay!). Scoop the avocado flesh into the bowl and add the lemon juice, salt, black pepper, and garlic powder and continue to mash until the mixture is uniform, about 30 seconds. Dividing evenly, spread the avocado mash over the four pieces of the toast. Top with the sun-dried tomatoes and basil. Drizzle with balsamic glaze, if desired. STORE IT: While this is best enjoyed right away, you can refrigerate the avocado mash in a sealed container with a piece of aluminum foil, plastic wrap, or parchment pressed directly on top for up to 3 days.