"7-Layer Dip" Mexican Avocado Toast

Prep Time 6 min.
Cook Time 2 min.
Total Time 8 minutes
Yields 1 toast

Ingredients

  • 1/2 avocado (roughly mashed)
  • 1/16 teaspoon black pepper
  • 1/16 teaspoon kosher salt
  • 1 large slice whole grain bread (see note)
  • 1 1/2 tablespoons reduced-fat cream cheese
  • 1 1/2 tablespoons refried beans
  • 3 slices tomato (diced to equal about 1/3 cup, or left in slices)
  • 1/4 cup chopped romaine lettuce
  • 2 tablespoons sliced, pickled (jarred) jalapeƱos
  • 2 teaspoons sliced black olives
  • 1-2 teaspoons grated cotija cheese

Directions

In a small bowl, mash avocado with a fork. We like it to still be just slightly chunky and not completely smooth, but you can adjust the consistency to your liking. Stir in black pepper and salt. Set aside briefly, until you're ready to assemble your avocado toast.

Cut up and measure your ingredients as much as possible before toasting your bread, so the toast is still warm when you serve it.

Lightly toast bread.

Spread warm toast with cream cheese, then refried beans, then mashed avocado mixture. Top avocado mixture with tomatoes, then lettuce, then pickled jalapeƱos and black olives. Sprinkle cotija cheese on top and serve immediately.

by

Recipe Notes

Bread: We like to use a larger slice of bread instead of a smaller, square sandwich bread. We always use a whole grain or whole wheat bread because it's more nutritious, and we prefer one that has some bits of grains or seeds to add texture. Among the store-bought brands, our current favorite is Dave's Killer Bread, which is organic (we used Dave's Good Seed variety in the photos in this post). Read ingredient lists carefully to make sure whole wheat or grains is the first ingredient, and that the bread doesn't contain any high-fructose corn syrup (as many processed brands do). A fresh bakery loaf would also be delicious.

© 2019 Two Healthy Kitchens. All rights reserved.
Two Healthy Kitchens