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# Black Beans with Salsa on Toast
- URL: https://www.foodconsumer.org/black_beans_with_salsa_on_toast_0506110918/
- Published: 2011-05-06T22:17:00.000Z
- Updated: 2026-09-22T16:17:15.000Z
- Description: Black beans, boiled from dry or canned, mashed and seasoned with salt, garlic powder and cumin, served on toast or tortillas with a salsa of jalapeno, tomato and onion. Serves two; the recipe comes from Maya Caribe in Cancun.
- Author: Food Consumer
- Tags: Breakfasts, Recipes & Dining, #vivvo-import

Black Beans with Salsa on Toast

(Serves 2)

At Maya Caribe, in Cancun, Mexico, you can fall out of your hotel bed onto the beach and be served a local breakfast of beans with toast. The salsa is a real eye-opener.

1 cup dry black beans

salt, garlic powder, and cumin to taste

1 teaspoon thinly sliced jalapenos

1 large tomato, diced

1/4 cup diced onions

4 slices of your favorite toast or tortillas

Start with black beans. You can boil them from scratch for about 2 hours after soaking them overnight. Do not undercook. After cooking, season them with salt, garlic powder, and cumin. Or you can make life easier and simply use canned beans (1 15-ounce can).

Heat and mash the beans.

For the salsa, mix the jalapenos, tomatoes, and onions, adjusting amounts to taste.

Serve the beans and salsa on toast or with tortillas.

Recipe from Maya Caribe, Cancun, Mexico, printed in The Best in the World, edited by Neal Barnard, M.D.

from PCRM.org