Avocado Toast with Chipotle Bean Spread

Ingredients

• Cannellini

  Goya

  ¼ cup or 42g

• Chipotle Peppers, in Adobo Sauce

  in Adobo Sauce, Roland

  2 tbsp or 31g

• Nutritional Yeast Flakes

  Now

  2 level tbsp or 9g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Multi-grain bread

  (includes whole-grain)

  1 slice regular or 26g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. To a small food processor, add the beans, chipotle sauce, nutritional yeast, maple syrup, onion powder, garlic powder, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Heat a large pan on medium-high heat and add half of the oil. Grill the slices of bread on each side for 1 - 2 minutes, or until toasted and golden. Set aside. Next, wipe out the residue that might be left in the pan, and add the rest of the oil and corn. Cook for 4 - 5 minutes, stirring occasionally, or until the corn has some golden brown spots. Top the toasted bread with chipotle bean spread, avocado, corn, green onion, and black sesame seeds. Garnish with chili flakes and enjoy! Storage The spread can be stored separately from the bread and the toppings in an airtight container in the fridge for up to 4 days.

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