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.
Why you’ll love it: This version of avocado toast is so sensational.
How long it takes: 11 minutes
Equipment you’ll need: small skillet, toaster, sharp knife
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 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 like 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.
You can substitute any type of guacamole or even just mashed avocados. Learn how to make your own guacamole here — it’s easy!
How To Make These Toasts
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. Other good ad-ons are chopped roasted poblanos, roasted sweet potatoes, or chopped tomatoes.
(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.)
But we need CHEESE. Next, crumble on queso fresco which not only looks pretty but adds a nice salty bite. Feta is great, too, if you can’t find queso fresco.
Then brighten up the whole scene with lime juice and cilantro. If you’re in the “cilantro tastes like soap” camp, just leave it off – there’s plenty of flavor with or without it. Or try drizzling a little of this fabulous homemade salsa verde over your guacamole toast! Wow, is that ever good!
Avocados are very nutritious, providing many health benefits: healthy fats, fiber, antioxidants, and nutrients (Healthline). Use a whole grain bread for the toasts and keep in mind that a serving of avocado is 1/3 of a medium sized avocado, especially if you’re watching your weight.
Smashed avocado is the base of guacamole with a few additional ingredients stirred in. Onion, garlic, salt, pepper, lime juice, and tomatoes are commonly added to guacamole. It’s traditionally served as a dip for tortilla chips.
Oh dear, I hope you don’t really believe that. Guacamole is a healthy food that is often paired with unhealthy foods, like tortilla chips. Enjoy guacamole as often as you like! Just watch what you’re eating with it. This guacamole toast recipe is only 142 calories per serving.
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
- Healthy Chicken Salad with Tangy Avocado Dressing
- Avocado tuna salad by Home.Made.Interest
- 3 slices whole grain bread
- 1 teaspoon olive oil
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup fresh corn
- 6 tablespoons Sabra Veggie Fusions – Southwestern variety (use any type of guacamole)
- 6 teaspoons queso fresco
- Optional: cilantro and lime juice for garnish
- In a small skillet, heat 1 teaspoon olive oil over medium heat. Add onion and bell pepper and cook, stirring, for about 4-5 minutes or until softened and onions begin to look translucent. Add corn and cook for one more minute. Remove from heat.
- Toast bread slices in toaster until crisp and golden brown.
- Spread 2 tablespoons guacamole onto each slice of bread. Top evenly with cooked vegetables. Top each slice with two tablespoons queso fresco.
- Garnish with cilantro and lime juice as desired. Enjoy immediately.
- Any type of guacamole or mashed avocado can be substituted for the Sabra Veggie Fusions guacamole.
- Nutrition information will vary depending on type of bread used.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.