Traditional Baked Black Bean Toast
Prep time
Cook time
Total time
One of the most beautiful things about food is that it brings people together. For me, this Traditional Baked Black Bean Toast has been in my family for years. It is a meal we eat together and share laughs over while enjoying each other’s company. Every Sunday, my mom and Grandma would make homemade refried black beans to spread on top of crusty bread. After topping the beans with cheese, they would put it in the oven. The smell of baking bread and melting cheese would warm my soul and spread happiness through my heart. I want to share this Traditional Baked Black Bean Toast recipe with you. It’s a fabulous, protein-packed, fiber-filled alternative for avocado toast, bruschetta, or even pizza.
Recipe type: Breakfast, Snack, Lunch
Cuisine: Latin
Serves: 6-8
  • 1 15-ounce can black beans, drained and rinsed
  • ⅓ cup water
  • ¼ red bell pepper, chopped
  • ½ small red onion, chopped
  • 1 garlic clove, minced
  • 1 tsp cumin
  • 1 Tbsp Lozano sauce (vegan) or Worcestershire Sauce
  • ¼ cup cilantro, chopped
  • ¼ cup fresh salsa
  • 1 French baguette
  • Queso Fresco (optional)
  • Salt and pepper to taste
  • Additional Optional Toppings:
  • 6-8 fried or poached eggs
  1. Preheat the oven to 350 bake.
  2. Make the homemade refried black beans:
  3. In a saucepan over medium heat add water. Add beans. Season with pepper and stir well. Bring mixture to a boil. After mixture boils, reduce heat to low and continue cooking for 5-7 minutes. During cooking, use a potato masher or fork to “mash” the beans. Continue cooking and mashing until you have reached your desired thickness and consistency.
  4. In a separate pan sauté, the chopped red bell pepper, onion, and garlic until translucent (about 3-5 minutes). Add the cooked veggie mixture to the beans along with the cumin, Lozano, cilantro, and salsa. Simmer for 10 minutes.
  5. Slice the baguette vertically so you have two halves. On each half spread the bean mixture. Slice the queso fresco and place on top (optional).
  6. Cover a baking sheet with parchment paper. Put the bean bread on the baking sheet. Bake in the oven for 20 minutes.
  7. Slice and serve hot. Pairs well with a fried or poached egg on top (optional).
Nutrition Information
Serving size: ⅛ of baguette Calories: 127.2 Fat: 1.3 Saturated fat: 0 Carbohydrates: 24.1 Sugar: 2.5 Fiber: 4.5 Protein: 6.0 Cholesterol: 0
Recipe by Sarah Koszyk at