Southwestern Guacamole Toast Recipe
This southwestern guacamole toast is going to be your lunch go-to meal. It’s easy to make, filling, and packed full of flavor thanks to peppers, sweet corn, lime, and cilantro.
Summer calls for quick, easy, cool meals. I’ve discovered a love for avocado toast, or in this case, guacamole toast. I’m again partnering with Sabra to bring you great recipes using their flavorful products. You may have noticed the lack of hummus around these parts lately. Since N is terribly allergic to sesame, we’ve cut the hummus out of our house. For those who are not aware, hummus contains tahini which is made from ground sesame seeds.
(Side note – if you’re a hummus fan, don’t miss my pepperoni pizza 6 layer hummus dip, zucchini noodle salad with roasted red pepper hummus dressing, flatbread with hummus and vegetables, vegetarian quinoa hummus wrap, and hummus spinach artichoke dip.)
Luckily Sabra still has salsa (my heart beats for their peach mango salsa), Greek yogurt dips, guacamole, and more. Their new line of Veggie Fusions Guacamole has me absolutely smitten. They are packed full of flavor AND contain 30% less fat. They’re great on chips but I really love the flavor they bring to guacamole toast — you’re halfway done just by adding this guacamole.
I use the Southwestern variety of Veggie Fusions for this southwestern-inspired toast. It contains avocado (duh), onion, corn, black beans, tomato, bell peppers, poblanos, lime juice, chipotle, garlic and cilantro. You could easily just spread that on toast and call it a day. Buuuut we’re kicking things up a notch.
I sauté red bell peppers and red onions, toss in sweet corn for just a minute or so to warm it up, and then pile it all on top of the guacamole. But we need CHEESE. I crumble on some queso fresco which not only looks pretty but adds a nice salty bite. Then we brighten up the whole scene with lime juice and cilantro. If you’re in the “cilantro tastes like soap” camp, you can easily leave it off – there’s plenty of flavor with or without it.
You might want to sauté up a little extra of the pepper/onion/corn, because if you’re anything like me, you’ll be eating this guacamole toast multiple days in a row.
Love anything avocado?
Here’s a few more recipes you might enjoy!
- Collard wrap with black beans, chicken, and avocado (like a lettuce wrap, but with collard leaves)
- Bacon wrapped chicken breast stuffed with avocado and cheddar
- Quinoa salad with avocado dressing and pinto beans
- Black bean and avocado dip (or salad)
- Kale salad with avocado and cumin lime dressing
- Shrimp tacos with avocado, mango, and pineapple salsa
- Creamy avocado dip by Cookies + Kate
- Avocado tuna salad by Home.Made.Interest
Serving Size: 1 slice toast
Amount Per Serving: Calories: 142 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 191mg Carbohydrates: 22g Fiber: 3g Sugar: 4g Protein: 6g
Husband’s take: I honestly didn’t know if Ben would like this – it’s a little out of the box in his mind. But he really does love it and has eaten it multiple times.
Changes I would make: Nada.
Difficulty: Easy! And quick.
Sabra Veggie Fusions guacamole is the first of its kind to hit grocery stores – look for it in the deli section. All three varieties (Garden Vegetable, Mango Lime and Southwestern) are vegan, kosher, gluten-free and made with 7 different varieties of vegetables per recipe. If you buy it, make sure to share your guacamole creations on social media using hashtags #VeggieFusionsguac and #veggieupyourguac.
Disclosure: I have been compensated by Sabra for the time required to develop and share this recipe but all thoughts are my own, as always. Thanks for supporting my blog by reading about brands and products I use and love in my own kitchen.