Mexican baked beans and avocado

Mexican baked beans and avocado

You know sometimes I just want to eat something deliciously simple, like slicing a ripe avocado in two, squeezing fresh lime juice and sprinkling sea salt flakes over the halves and scooping the creamy flesh out with a spoon. So easy, so good. This is exactly what attracted me to this recipe when it popped up on my Facebook feed.

My Delicious. magazine fandom is no secret. I’ve had a subscription for over 4 years now and each months a little ray of sunshine comes through the letter box. I don’t consider myself part of their main target audience as my flat is too small to entertain and I mostly cook for 2, but they have a great vision of food, beautiful pictures and great content that I find inspiring. So finding similar recipes on this blog shouldn’t come as a surprise as I like to tweak the ones I’ve found particularly scrumptious or ingenious to fit the solo lifestyle.

A quick glance at the picture on my screen was all it took to set my mind on this recipe. Well, my version anyway as I never have chipotle paste, molasses or even haricot beans at home. And if I don’t then I have the feeling that most of you doesn’t either.

I’ve tweaked the recipe to accommodate the solo pantry a bit better without compromising flavors. It might take a bit more time than slicing an avocado but it’s well worth the effort for the comfort it brings, and it’s quicker to make than a chilli.

If you are curious and would like to see the original recipe you can find it here.

Mexican baked beans and avocado
Serves 2
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Total Time
30 min
Total Time
30 min
  1. 1 Onion (about 3/4 cup)
  2. 1 Garlic clove
  3. A glug Olive oil
  4. 1/4 tsp Cinnamon
  5. 1 tsp Cumin
  6. 1/2 tsp Coriander
  7. 1/2 tsp Smoked paprika
  8. 400g Fresh tomato (about 4 small-ish)
  9. 1/4 tsp Tabasco, or more if you like it really spicy
  10. 2 x 400g cans of beans, what you have at home (here I used 1 chickpeas and 1 mixed beans)
  11. 1 Avocado

  12. Toppings

  13. 1/2 Lime
  14. Greek yogurt
  15. Grated cheddar
  16. Fresh coriander
  1. tomato for 15mins covered –> 5 mins to heat beans
  2. Start by finely chopping the onion and garlic while a dry pan gets hot over a medium heat.
  3. Add the oil to the hot frying pan and cook the onions, garlic and the dry spices until soft and fragrant, about 10 minutes. In the meantime roughly chop the tomatoes.
  4. Once the onion mix is translucent add the tomatoes and the Tabasco, season and simmer, covered, for 15 minutes. In the meantime drain and rinse the beans, grate some cheese, quarter the lime and half the avocado. (see tips on how to store the other half)
  5. Uncover the pan, add the drained beans and mix well. Cook for 5 minutes until warmed through. Check the seasoning before dishing up.
  6. Serve half an avocado alongside the beans topped with a dollop of Greek yogurt, grated cheese and chopped coriander.
  1. Replace the tradition sour cream with Greek yogurt. It will had the same freshness and slight tang to your dish with a healthy bonus. (And really, the odds of finding yogurt in my fridge is much, much higher than sour cream.)
  1. Here are a few tips on how to store half an avocado and as long as you eat it in the next 24hrs it works a treat: Always eat the side with no pit first. Leaving the pit on the second half will limit the flesh's exposition to air, therefore limit its oxidation. Give the half a generous squeeze of lime or lemon juice, making sure every bit of flesh has been doused with the liquid. Cover in cling film, starting from the pit then moving toward the edges while pressing gently to remove as much air as possible. Again this will minimize oxidation.
Singly Scrumptious


  1. Good thing I have all the ingredients on hand for this Mexican inspired dish – definitely perfect for a delicious and super easy weeknight meal!

    • Andree-Anne

      That’s the idea 🙂 everything’s at hand. I’m glad you’ve found it inspiring!

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