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
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!
Love anything avocado?
Here’s a few more recipes you might enjoy!
- Bacon wrapped chicken breast stuffed with avocado and cheddar
- Black bean and avocado dip (or salad)
- Shrimp tacos with avocado, mango, and pineapple salsa
- Healthy Chicken Salad with Tangy Avocado Dressing
Southwestern Guacamole Toast Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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 :)
looks tasty
Oh, girl. I love the simplicity of this, and how fresh and tasty it is for summer lunch or a snack!
I would love to enjoy this for breakfast!
This is my kind of meal! We’re already obsessed with Sabra Hummus, now I need to find the Veggie Fusions!
Guacamole toast is pretty much my favorite thing ever. This looks delicious!
I would snack on this all day! And eep–allergy to sesame seeds–that’s awful! Luckily there’s creamy spread alternative like this.
Oh my gosh Rachel, I could eat these all day long. They look amazing. This is such a cool recipe.
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!
I could enjoy this any time of the day! Delish!