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. 

Recipe Overview

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
Servings: 3

Closeup of guacamole toast on wooden cutting board.
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Summer calls for quick, easy, cool meals. I’ve discovered a love for avocado toast, or in this case, guacamole toast.

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!

Tip

You can substitute any type of guacamole or even  just mashed avocados. Learn how to make your own guacamole – it’s easy!

(Side note – if you’re more of a hummus fan, don’t miss my vegetarian quinoa hummus wrap.

Three toasts on dark wooden board.

Love anything avocado?

Here’s a few more recipes you might enjoy!

Recipe

Southwestern Guacamole Toast Recipe

5 from 1 vote
Prep: 5 minutes
Cook: 6 minutes
Total: 11 minutes
Servings: 3 servings
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.
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Ingredients 

  • 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 guacamole (use any type of guacamole)
  • 6 teaspoons queso fresco
  • Optional: cilantro and lime juice for garnish

Instructions 

  • 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.

Notes

  • Nutrition information will vary depending on type of bread used.

Nutrition

Serving: 1slice toast, Calories: 180kcal, Carbohydrates: 19g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 191mg, Potassium: 311mg, Fiber: 5g, Sugar: 4g, Vitamin A: 537IU, Vitamin C: 21mg, Calcium: 94mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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10 Comments

  1. Nutmeg Nanny says:

    I want a big slice of this toast for dinner right now! I totally just ate cereal and this would be about a million times tastier :) 

  2. denise says:

    looks tasty

  3. Sandy @ ReluctantEntertainer says:

    Oh, girl. I love the simplicity of this, and how fresh and tasty it is for summer lunch or a snack!

  4. Cathy Pollak ~ Noble Pig says:

    I would love to enjoy this for breakfast!

  5. Jamie | My Baking Addiction says:

    This is my kind of meal! We’re already obsessed with Sabra Hummus, now I need to find the Veggie Fusions! 

  6. Lori @ RecipeGirl says:

    Guacamole toast is pretty much my favorite thing ever. This looks delicious!

  7. naomi says:

    I would snack on this all day! And eep–allergy to sesame seeds–that’s awful! Luckily there’s creamy spread alternative like this.

  8. Kim Beaulieu says:

    Oh my gosh Rachel, I could eat these all day long. They look amazing. This is such a cool recipe.

  9. sue | theviewfromgreatisland says:

    I just discovered the Sabra Veggie Fusions through everybody’s post this week and I’m loving how you’re all using it — can’t wait to find it at my store!

  10. Amy Johnson says:

    I could enjoy this any time of the day! Delish!