Toasted Open-Faced Bagel With Guacamole and Spicy Black Beans
Once you make the beans, there will be enough leftovers for another round of Open-Faced Bagels With Guacamole and Spicy Black Beans another day.
1 can (15 to 16 ounces) black beans, drained
1/2 cup prepared salsa
1 tablespoon chopped fresh cilantro, plus a couple of extra sprigs for garnish
1 avocado, halved, pitted and flesh scooped out
1 everything bagel, split and toasted
Sprinkling of crumbled queso fresco or feta cheese (optional)
Bring beans and salsa to simmer in a medium saucepan; continue to simmer until most of the salsa juice has evaporated and beans are moist, but not runny. Stir in cilantro.
Meanwhile, mash avocado with a light sprinkling of salt.
When ready to serve, spread each bagel half with a portion of the mashed avocado and top with a quarter of the beans. Sprinkle with cheese, garnish with cilantro and serve.